No-knead Italian Whole Wheat Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Bakery, Breads | 1 | Loaf |
INGREDIENTS
| 1 | T | Dry yeast |
| 1 | c | Warm water |
| 1 | t | Salt |
| 2 | T | Vegetable oil |
| 3 | c | Whole wheat flour |
| Cornmeal |
INSTRUCTIONS
In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes. Anne Lerner, "Breads You Wouldn't Believe"
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Nutrition (calculated from recipe ingredients)
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Calories: 1762
Calories From Fat: 295
Total Fat: 33.7g
Cholesterol: 0mg
Sodium: 2356.9mg
Potassium: 606.2mg
Carbohydrates: 314.6g
Fiber: 15.6g
Sugar: 1.2g
Protein: 46.1g