Free Bread Machine Magic by Linda Rehberg

WHEAT 1 ⁄ 3 cup
    BUTTERMILK 7 ⁄ 8 to 1 cup
    HONEY 1½ tablespoons
    SALT 1 teaspoon
    SHORTENING 1 tablespoon
    WHOLE WHEAT FLOUR 1 1 ⁄ 3 cups
    BREAD FLOUR 2 ⁄ 3 cup
    VITAL WHEAT GLUTEN ( OPTIONAL ) 2 tablespoons
    R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
    MEDIUM RECIPE
    CRACKED WHEAT ½ cup
    BUTTERMILK 1 3 ⁄ 8 to 1½ cups
    HONEY 2 tablespoons
    SALT 1½ teaspoons
    SHORTENING 1 tablespoon
    WHOLE WHEAT FLOUR 2 cups
    BREAD FLOUR 1 cup
    VITAL WHEAT GLUTEN ( OPTIONAL ) 3 tablespoons
    R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
    LARGE RECIPE
    CRACKED WHEAT 2 ⁄ 3 cup
    BUTTERMILK 2 to 2 1 ⁄ 8 cups
    HONEY 3 tablespoons
    SALT 2 teaspoons
    SHORTENING 2 tablespoons
    WHOLE WHEAT FLOUR 2 2 ⁄ 3 cups
    BREAD FLOUR 1 1 ⁄ 3 cups
    VITAL WHEAT GLUTEN ( OPTIONAL ) 4 tablespoons
    R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
    1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
    2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
    3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
    CRUST: Medium
    BAKE CYCLE: Whole Wheat
    OPTIONAL BAKE CYCLES: Standard; Sweet Bread
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    NUTRITIONAL INFORMATION PER SLICE
    Calories 136 / Fat 1.6 grams / Carbohydrates 26.7 grams / Protein 4.8 grams / Fiber 3.6 grams / Sodium 256 milligrams / Cholesterol .9 milligram
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    Bulgur Wheat Bread
    Healthy never tasted so good! Try this superb bread while it’s slightly warm for the most intense whole-grain flavor. Hold off adding extra liquid to this one until it has kneaded for at least 5 minutes. The dough can appear deceptively dry at first. Don’t overlook the first step on this bread. The bulgur must be cooked to soften it.
    SMALL RECIPE
    WATER ½ cup
    BULGUR WHEAT ¼ cup
    OLD - FASHIONED ROLLED OATS ¼ cup
    WATER 7 ⁄ 8 to 1 cup
    BUTTER OR MARGARINE 1 tablespoon
    MOLASSES 2 teaspoons
    HONEY 2 teaspoons
    SALT 1 teaspoon
    BREAD FLOUR 1 cup
    WHOLE WHEAT FLOUR 1 cup
    CORNMEAL 1 tablespoon
    R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
    MEDIUM RECIPE
    WATER ½ cup
    BULGUR WHEAT 1 ⁄ 3 cup
    OLD - FASHIONED ROLLED OATS ½ cup
    WATER 1 1 ⁄ 8 to 1¼ cups
    BUTTER OR MARGARINE 2 tablespoons
    MOLASSES 1 tablespoon
    HONEY 1 tablespoon
    SALT 1½ teaspoons
    BREAD FLOUR 1½ cups
    WHOLE WHEAT FLOUR 1½ cups
    CORNMEAL 2 tablespoons
    R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
    LARGE RECIPE
    WATER 1 cup
    BULGUR WHEAT ½ cup
    OLD - FASHIONED ROLLED OATS ½ cup
    WATER 1 3 ⁄ 8 to 1½ cups
    BUTTER OR MARGARINE 2 tablespoons
    MOLASSES 4 teaspoons
    HONEY 4 teaspoons
    SALT 2 teaspoons
    BREAD FLOUR 2 cups
    WHOLE WHEAT FLOUR 2 cups
    CORNMEAL 2 tablespoons
    R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
    1 . In a small saucepan, bring the water to a boil, then add the bulgur. Cook on medium-high heat for 5 to 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow bulgur to cool to room temperature.
    2 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
    3 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
    4 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
    CRUST: Medium
    BAKE CYCLE: Whole Wheat
    OPTIONAL BAKE CYCLES: Standard;