My Fav Bread Machine Bread

Here’s a change of pace. This bread recipe has been a hit at my house. I make it in my bread machine, but if you do the knead-rise-punchdown-etc. routine, I imagine it’d work as well for that, too.

Add these ingredients in this order to your bread machine, set it for a 2-pound loaf and the crust you want (I choose “darker” for mine, YMMV) and walk away.

  • 1.5 cups warm water (about 115 degrees fahrenheit)
  • 0.5-1.0 tsp salt (mostly a matter of taste)
  • 2 Tbs oil (I prefer a good, full-flavored olive oil for this)
  • 1 egg (added last immediately before the dry ingredients)

Mix the dry ingredients separately and add them all at once:

  • 2 cups white flour
  • 1 cup whole wheat flour
  • 2.5 tsp active dry yeast
  • 0.25 C oat bran
  • 0.25 C garbanzo bean flour
  • 0.25 C vanilla protein powder (mostly soy)
  • 0.25 C corn meal
  • 0.25 C sunflower seeds

Hit the start button and let the feast begin!

This is a rather heavy bread, but it bakes up nicely and—most importantly—is delicious. That it is also packed with nutrients is a lil lagniappe.

6 Replies to “My Fav Bread Machine Bread”

  1. Pingback: basil's blog
  2. Ah, recipe time again. David this is minimally pertinent to the current house cleaning with which I’m involved. The source is a Kentucky cousin. She thinks it’s great. I’ve not attempted it yet.


    salt & pepper (to taste)
    1 large elephant
    2 rabbits (optional)
    a few gallons of brown gravy

    Cut elephant into bite size pieces. This should take about 2 months (if bwana is working alone). Add enough brown gravy to cover. Cook over kerosene fire for about 3-4 weeks at 463.5 degrees. This will serve 3800 people. If more people are expected, the 2 rabbits may be added. Do that ONLY if necessary . . . most people don’t like hare in their stew.

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