Directions:
- In a large bowl, combine contents of the roll mix and yeast packets with whole wheat flour and 1-1/2 teaspoons fennel seed. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until blended.
- Turn onto a floured surface. Knead in cheese until dough is smooth and elastic, about 4-6 minutes. Pat dough into a greased 9-in. square baking dish. Cover and let rise in a warm place until doubled, about 25 minutes.
- Preheat oven to 350°. Brush with milk and sprinkle with remaining fennel seed. Bake 30-35 minutes or until golden brown.
- Cool 15 minutes before removing from pan to a wire rack. Cut bread into four squares; cut each into three wedges. Yield: 1 loaf (12 slices).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.04 Kcal (385 kJ) | ||
| Calories from fat | 42.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 8% | |
| Sodium | 30.24mg | 1% | |
| Potassium | 20.92mg | 0% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 174.18 Kcal (729 kJ) | ||
| Calories from fat | 80.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 7% | |
|---|---|---|---|
| Cholesterol | 47.21mg | 8% | |
| Sodium | 57.24mg | 1% | |
| Potassium | 39.58mg | 0% | |
| Total Carbs | 17.6g | 3% | |
| Sugars | 0.44g | 1% | |
| Dietary Fiber | 2.95g | 6% | |
| Protein | 7.49g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.1mg | 3% | |
| Calcium | 136.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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