Multigrain Raisin Bread

Multigrain Raisin Bread by Sun-Maid, California

This is a low-rising, dense bread that's perfect with a homemade soup
or sliced and made into open-faced sandwiches

1 POUND LOAF	INGREDIENTS	1 1/2 POUND LOAF
3/4 cup	water, warm	1 cup plus 2 tablespoons
1 tablespoon	vegetable oil	2 tablespoons
2 tablespoons	honey	3 tablespoons
1 1/2 cups	bread flour	2 cups
1/2 cup	whole wheat flour	3/4 cup
1/4 cup	quick oatmeal, toasted	1/3 cup
1 tablespoon	cornmeal	2 tablespoons
1 tablespoon	wheat germ, toasted	2 tablespoons
1 tablespoon	powdered dry milk	2 tablespoons
3/4 teaspoon	salt	1 1/4 teaspoons
1 1/2 teaspoons	Fleischmann's Bread Machine Yeast	2 1/4 teaspoons
2/3 cup	Sun-Maid Raisins	1 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.

Remove baked bread from pan and cool on wire rack.

Note: This is a heavy, dense lower-rising loaf of bread. If you prefer a higher-volume, lighter bread, replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).

PER SERVING: 205 calories, 6g protein, 41g carbohydrate, 3g fat, 2g dietary fiber, 230mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)