| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | *2try, Breads, Grains, Lowfat, Machine | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Rolled oats |
| 1/2 | c | Pearl barley |
| 3/4 | c | Milk, plus |
| 2 | T | Milk |
| 1 1/2 | t | Vegetable shortening |
| 1 | c | Bread flour |
| 2/3 | c | Whole wheat flour |
| 2 | t | Brown sugar |
| 1/2 | t | Salt |
| 1 | t | Active dry yeast |
INSTRUCTIONS
PREHEAT oven to 350F. Spread the barley and oats in a shallow baking pan. Bake for 15 minutes, stirring every five minutes. Let the barley and oatmeal cool to room temperature. Place the barley and oatmeal in a blender and chop until the mixture is the consistency of flour. Add all of the ingredients to the bread machine as directed by the manufacturer. each slice: 95 cals, 2g fat 16% cff. NOTE: Do not use quick cooking barley or oats. SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk can be substituted for the milk. Recipe courtesy of Wen Zientek, an iVillage Community Member 1999 iVillage, Inc. at ultranet TIPS: do not use instant oats. Barley needs gluten so adjust the dough if necessary. Recipe by: Internet-Village 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 08, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 1.7mg
Sodium: 106.8mg
Potassium: 71.3mg
Carbohydrates: 21.8g
Fiber: 1.9g
Sugar: 1.8g
Protein: 3.6g