* Exported from MasterCook *
PEASANT BREAD
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yield: 2 small loaves (8 servings each)
Source: "1 -- 001 Delicious Recipes For
People with Diabetes"
Info:
http://diabeticgourmet.com/book_archive/details/22.shtml
INGREDIENTS
- 2 packages active dry yeast
- 1/2 cup warm water (110-115 degrees)
- 1-1/4 cups whole wheat flour
- 1/2 cup millet
- 1/2 cup cracked wheat
- 1/2 cup yellow cornmeal
- 1/2 cup bulgur wheat
- 1/2 cup quick-cooking oats
- 1/2 cup ground pecans
- 1 teaspoon salt
- 1-1/4 cups lukewarm water
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1-2 cups unbleached all-purpose flour
DIRECTIONS
Mix yeast and 1/2 cup warm water in small bowl; let stand
5 minutes. Mix whole wheat flour, millet, cracked wheat,
cornmeal, bulgur, oats, pecans, and salt in large bowl;
stir in yeast mixture, 1-1/4 cups water, honey, and oil.
Mix in enough all-purpose flour to make dough to handle.
Knead dough on floured surface until smooth and elastic,
about 5 minutes (dough will be heavy and difficult to
handle). Place bread in greased bowl; let rise, covered,
in warm place until double in size, about 1-1/2 hours.
Punch down dough.
Divide dough in half; shape into 2 round loaves on
greased baking sheet. Let stand, loosely covered,
until double in size, about 1-1/2 hours.
Bake bread at 350 degrees until loaves are deep
golden brown and sound hollow when tapped, about 40
minutes. Transfer to wire racks to cool.
Nutritional Information Per Serving (1/8 of a loaf):
Calories: 197, Fat: 5 g, Cholesterol: 0 mg,
Sodium: 137 mg, Protein: 5.4 g, Carbohydrate: 34.2 g
Diabetic Exchanges: 2 Bread/Starch, 1 Fat
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0
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