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Red River Valley Settlers Multi-Grain Bread (Makes one two-pound loaf)
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The
Red River drains the hills and fertile plains of northwestern
Minnesota and eastern
North Dakota. Settlers have been growing grains in this fertile valley and making hearty, wholesome bread since 1820. This
Red River
Valley wheat 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 breads in four forms:
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As flours--though only wheat flour has the proteins to form gluten, which gives bread it's chewy, elastic texture.
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As rolled grains. Rolled oats and other rolled grains meld into the bread but make the bread chewy and moist.
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As finely chopped grains. Finely chopped grains may be the consistency of coarse salt but cook soft and nearly unnoticeable. They give breads a chewy, hearty texture with occasional grains.
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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.
Notice that the first ingredient is whole wheat.
This is a healthy choice.
- A great bread for toast and sandwiches.
- A soft, moist bread that your family will love.
- Each package contains one bread mix that makes a two-pound loaf.
Don't miss this great bread.
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