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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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âI developed this recipe for my sister when I learned she was diabetic,â says Kandi Lilley of Wilton, Maine. âFilled with whole grains, this moist bread makes great toast or sandwiches.â Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/3 cups warm water (110° to 115°) |
1 cup king arthur premium 100% whole wheat flour |
3/4 cup quick-cooking oats |
1/3 cup nonfat dry milk powder |
2 tablespoons ground flaxseed |
2 tablespoons toasted wheat germ |
4 teaspoons canola oil |
4 teaspoons brown sugar |
1-1/2 teaspoons salt |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, oats, milk powder, flaxseed, wheat germ, oil, brown sugar and salt. Beat until smooth. Stir in enough all-purpose flour to form a stiff dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
4. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
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