| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Breads/bm |
2 |
Loaves |
INGREDIENTS
| 1 |
c |
Oatmeal |
| 2 |
c |
Water |
| 1/4 |
c |
Light or dark molasses |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1 |
|
Pk active dry yeast (1 tbsp) |
| 1/2 |
c |
Warm water (110-115 F) |
| 1 |
c |
Bran |
| 1/4 |
c |
Soy flour |
| 1/2 |
c |
Wheat germ |
| 3 |
c |
Whole wheat flour |
INSTRUCTIONS
Cook the oatmeal according to directions in 2 c water. Add the
molasses oil and salt. Cool to lukewarm. dissolve the yeast in the
warm water and add to the oatmeal mixture. stir in the bran, soy
flour, and wheat germ. Beat in the whole wheat flour, adding a little
at a time, until the dough is stiff. Knead the dough on a floured
surface until itis smooth and elastic. Cover with a damp towl and
let rise in a warm place in a lightly oiled bowl until doubles in
bulk. Punch down and knead again until smooth and elastic. Divide the
dough into two loaves. Shape and put into lightly oiled bread pans .
Let rise until doubled. Bake in a 375 degree oven about 40 minutes,
or until brown and sounds hollow when tapped on top. Remove from pan
immediately and cool on wire rack. Food energy per slice (1/15 of 1
loaf): 79 calories.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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