INGREDIENTS:

2 1/4 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain or cracked wheat (bulgur)
3 tablespoons dry milk powder
1 tablespoon dried leaf basil
1/3 cup chopped sun-dried tomatoes*
1 teaspoon salt
1 1/4 cups water

DIRECTIONS:

*Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain, then cool to room tenperature. With scissors, snip into 1/4-inch pieces. Do not use tomatoes that are packed in oil for this recipe.
Add all the ingredients in the order suggested by your bread machine brochure and process on the basic bread cycle according to the manufacturers directions. To bake in the oven, knead by hand or machine, let rise in lightly buttered bowl for about an hour, punch down, shape, let rise in 2 loaf pans (lightly sprayed with vegetable spray or buttered), then bake in a 350° oven for approximately 25 to 30 minutes, until loaves are browned and sound hollow when tapped on bottom.

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