No-knead Bran Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads/bm, Diabetic | 1 | Loaf | |
INGREDIENTS
| 3 | c | Whole wheat flour |
| 1/2 | c | Dry milk powder |
| 1/2 | t | Salt |
| 2 | T | Active dry yeast, 2 pkgs |
| 1/4 | c | Honey |
| 1 1/4 | c | Warm water, 110 to 115 F |
| 1 1/2 | c | Bran or 2 c bran cereal |
| 1 | Egg | |
| 3 | T | Vegetable oil |
INSTRUCTIONS
Stir together the flour, dry milk powder, and salt. Combine the yeast honey , warm water, and bran in a large mixing bowl. Let the yeast mixture stan 2 minutes. Add the egg, oil, and about half of the flour mixture. Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Stir down and pour into a lightly greased 9 by 5 inch loaf pan. Bake in a 375 degree oven for about 40 minutes. Cool in the pan for 5 minutes. Remove and cool thoroughly on a wire rack. Food value per 1/18 of loaf: 128 calories File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2403
Calories From Fat: 495
Total Fat: 56.3g
Cholesterol: 198.8mg
Sodium: 1718.1mg
Potassium: 960.8mg
Carbohydrates: 429.3g
Fiber: 19.7g
Sugar: 86g
Protein: 54.4g