User's Manual

Russian Black Bread
The delay bake option is not recommended for this
recipe.
Regular Loaf (I pound)
21.7 ct4p wafer-
2 tablespoom dark molasses
I tablespoon margarine or butter,
softened
314 cup Gold Medal@ Better for BreaCM
flour
Z/3 cup Gold Medal whole wheat flour
213 cup rye flour
2 teaspoons instaut coffee granules
314 teaspoon salt
114 teaspoon fenuelseed, crushed
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Whple Wheat-Raisin-Nut Bread
The delay bake option is not recommended for this
recipe.
Regular Loaf (I pound)
Z/3 czdp wafer
2 tablespoons margariae or butter,
softetred
2 cups Gold Medal@ whole wheat
flour
2 tablespoons packed brown sugar
314 teaspootr salt
I 314 teaspoons regular active dry yeast
OR
I II2 teaspoom bread machine yeast or
quick-acting active dry yeast
Nix-ins:
2 tablespoons chopped walnuts or pecans
2 tablespoons raisins
DIRECTIONS:
I. Remove bread pan; attach kneading blade.
2. Place all ingredients except Mix-ins in bread pan in the order listed.
3. Imert breadpan, close lid andplug in.
4. Select bread type: Press
“* ” until WHOLE WHEAT is blinking. Press SELECT
5. Select crust color: Press “* ” until MEDIUM is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT wiien RAPID is blinking.
7. Press START Bread will be doze baking in the number of hours indicated.
8. Add Mix-ins when bread maker beeps 3 times (about I.5 minutes after starti?jg).
23