Recipe: Multigrain Buttermilk Bread (bread machine)

MULTIGRAIN BUTTERMILK BREAD

FOR A 1 1/2 LOAF:
1/3 cups cracked wheat
1 1/4 cups buttermilk or 5 tablespoons buttermilk powder and 1 1/4 cups water
1 1/2 cups plus 2 tablespoons bread flour
1 1/2 cups whole wheat flour
3 tablespoons gluten
2 tablespoons wheat germ
1/4 cup cornmeal
1 1/2 teaspoons salt
1 1/2 tablespoons butter
2 tablespoons honey
1/4 teaspoon baking soda
3 teaspoons active dry yeast

FOR A 1 POUND LOAF:
1/4 cups cracked wheat
7/8 cups buttermilk or 3 tablespoons buttermilk powder and 7/8 cup water
1 cup plus 1 tablespoon bread flour
1 cup whole wheat flour
2 teaspoons gluten
1 1/2 tablespoons wheat germ
3 tablespoons cornmeal
1 teaspoon salt
1 tablespoon butter
1 1/2 tablespoons honey
1/4 teaspoon baking soda
2 teaspoons dry yeast

Have all ingredients at room temperature, or warm liquid in microwave for 40-60 seconds on high.

Place all ingredients in bread pan, select Light Crust setting, and press Start.

After baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.