1/2 c Rolled oats
1/2 c Pearl barley
3/4 c Milk; plus
2 tb Milk
1 1/2 ts Vegetable shortening
1 c Bread flour
2/3 c Whole wheat flour
2 ts Brown sugar
1/2 ts Salt
1 ts Active dry yeast
PREHEAT oven to 350F.
1. Spread the barley and oats in a shallow baking pan.
2. Bake for 15 minutes, stirring every five minutes.
3. Let the barley and oatmeal cool to room temperature.
4. Place the barley and oatmeal in a blender and chop until the mixture is
the consistency of flour.
5. Add all of the ingredients to the bread machine as directed by the
manufacturer.
each slice: 95 cals, 2g fat 16{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2} cff.
NOTE: Do not use quick cooking barley or oats.
SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk
can be substituted for the milk.
Recipe courtesy of Wen Zientek, an iVillage Community Member
1999 iVillage, Inc. at ultranet
TIPS: do not use instant oats. Barley needs gluten so adjust the dough if
necessary.
Yields
12 servings