CBK-210 INSTRUCTION AND RECIPE BOOKLET

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GRAIN AND SEED BREAD

Whole Wheat Program | Delay Start Timer: Yes

1. Put all dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart

Custom Convection

Bread Maker. Put the mix-ins in the Automatic Mix-in Dispenser.

2. Press Menu to select the Whole Wheat program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices

and then press Start/Stop/Pause to begin the program.

3. If desired, when the paddle signal sounds, press Start/Stop/Pause to pause the unit; remove the dough and kneading paddle, reshape the dough,

and replace in the bread pan, seam side down. Press Start/Stop/Pause to continue.

4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

Nutritional information per serving (2-ounce slice):

Calories 154 (21% from fat) • Carb. 26g • Pro. 5g • Fat 4g • Sat. fat 1g • Chol. 5mg • Sod. 159mg • Calc. 10mg • Fiber 3g

To Prepare Using Rapid Program

Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast

for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.

Press Start/Stop/Pause to begin the program and then continue with Step 3 in the recipe above.

INGREDIENTS LARGE 2-POUND LOAF MEDIUM 1½-POUND LOAF SMALL 1-POUND LOAF

Water, room temperature 1¹⁄

cups (320g) 1¼ cups (300g) 1 cup (240g)

Unsalted butter, cut into ½-inch pieces,

room temperature

3 tablespoons (42g) 2½ tablespoons (35g) 1½ tablespoons (21g)

Granulated sugar 2 tablespoons (25g) 1½ tablespoons (19g) 1 tablespoon (12.5g)

Kosher salt 1¼ teaspoons (9g) 1 teaspoon (6g) ¾ teaspoon (5g)

Whole-wheat flour 2 cups (226g) 1½ cups (170g) 1 cup (113g)

Unbleached all-purpose flour 1½ cups (210g) 1½ cups (210g) ¾ cup (105g)

Oat flour 1 cup (92g) ²⁄

cup (61g) ½ cup (46g)

Rye flour 3 tablespoons (27g) 2 tablespoons (18g) 2 tablespoons (18g)

Instant yeast 2 teaspoons (8g) 1½ teaspoons (6g) 1¼ teaspoons (5g)

Mix-Ins

Rolled oats ½ cup ¹⁄

cup ¼ cup

Pumpkin seed ¼ cup ¹⁄

cup ¼ cup

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INSTRUCTION AND RECIPE BOOKLET - Page 26