* Exported from MasterCook *
Mixed-Grain Bread
Recipe
By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups boiling water
1/2 cup seven-grain hot cereal -- uncooked
3 cups all-purpose flour -- to 3 1/2C
1 package active dry yeast
3/4 cup nonfat milk
1/4 cup honey
2 tablespoons canola oil
1 1/2 teaspoons salt
1 1/2 cups whole wheat flour -- or white whole wheat flour
1/2 cup rolled oats
1/4 cup flaxseed meal
nonfat milk
1/4 cup rolled oats -- at room temperature --
and/or flaxseeds
1. In a medium bowl combine boiling water and cereal. Let stand for
20 minutes. In a large mixing bowl combine 2 cups of the all-purpose
flour and the yeast; set aside. In a small saucepan heat and stir 3/4
cup milk, the honey, oil, and salt over medium heat just until warm
(120F to 130F). Add milk mixture to flour mixture along with cereal
mixture. Beat with an electric mixer on low to medium speed for 30
seconds, scraping sides of bowl. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in whole wheat flour, 1/2 cup oats, the
flaxseed meal, and as much of the remaining all-purpose flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of
the remaining all-purpose flour to make a moderately stiff dough that
is almost smooth and elastic (6 to 8 minutes total). Shape dough into
a ball. Place in a lightly greased bowl, turning once to grease
surface of dough. Cover; let rise in a warm place until double in
size (45 to 60 minutes).
3. Punch dough down. Turn out onto a lightly floured surface. Divide
in half. Cover; let rest for 10 minutes. Lightly grease a large
baking sheet; set aside.
4. Shape dough halves into 8" long oval loaves that are about 4" wide
at the center. Place shaped loaves 4" apart on prepared baking sheet.
Cover and let rise in a warm place until nearly double in size (about
30 minutes).
5. Preheat oven to 375F. Brush tops of loaves lightly with milk;
sprinkle with 1/4 cup oats and/or flaxseeds. Bake for 30 to 35
minutes or until bread sounds hollow when lightly tapped, covering
loosely with foil, if necessary, the last 10 minutes of baking to
prevent overbrowning. Transfer loaves to wire racks and cool completely.
Makes 24 (1 slice each) servings.
Source:
"diabeticlivingonline.com"
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Per Serving (excluding unknown items): 116 Calories; 2g Fat (12.3%
calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber;
trace Cholesterol; 139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.