It gets cold in New England. So it's not surprising that New Englanders make bread with substance. This is an almost white bread, a moist bread, that is made with just enough whole grains to make a delightful bread. This wholesome bread is made with eight hearty grains a great heritage bread that your family will enjoy, a wholesome bread without preservatives. Grains can be used in bread in four forms: As flours--though only wheat flour has the proteins to form gluten, which gives bread it's chewy, elastic texture. As rolled grains. Rolled oats and other rolled grains meld into the bread but make the bread chewy and moist. As finely chopped grains. Finely chopped grains may be the consistency of coarse salt but cook soft and nearly unnoticeable. They give the bread a chewy, hearty texture with occasional grains. As coarsely chopped grains. Coarsely chopped grains are distinct, chewy nuggets in the bread. Often, they are presoaked to make them softer. In a bread machine, with a three-hour cycle, the grains are softened. The grains in this bread are finely chopped. They bake soft and chewy, with a hardy and wholesome texture yet the bread is still soft and moist. The bread is nearly white so the kids will accept it as one of their favorites. A great bread for toast and sandwiches. A soft, moist bread that your family will love. Don't miss this great bread. If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten-degree difference in water temperature can double the growth rate of the yeast.
