Directions:
- In the bowl of a stand mixer fitted with the dough hook, whisk together yeast, flour, potato flakes, flaxseed, wheat germ and cinnamon.
- In another bowl or jug, combine milk, water, yogurt, honey and vanilla.
- Add liquids to the flour mixture and stir well to combine.
- Knead with the mixer on low speed for 5 minutes, then add butter and salt and continue kneading for 10 minutes longer, until smooth and supple.
- Place into an oiled bowl, cover and allow to rest for 2 hours.
- Deflate dough and knead briefly. Shape into a round and allow to rest 10 minutes.
- Sprinkle a rimmed baking sheet with the bulgur.
- Shape the round of dough into a loaf, roll in the bulgur on the cookie sheet and place into a greased loaf pan. See Photo
- Cover and allow to rise 1 hour.
- Preheat oven to 350F.
- Bake loaf for 50 minutes. Remove from the pan immediately and cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.61 Kcal (488 kJ) | ||
| Calories from fat | 61.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 8.82mg | 3% | |
| Sodium | 204.73mg | 9% | |
| Potassium | 99.96mg | 2% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 247.1 Kcal (1035 kJ) | ||
| Calories from fat | 129.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.43g | 10% | |
|---|---|---|---|
| Cholesterol | 18.69mg | 3% | |
| Sodium | 433.84mg | 9% | |
| Potassium | 211.83mg | 2% | |
| Total Carbs | 24.73g | 4% | |
| Sugars | 8.22g | 16% | |
| Dietary Fiber | 1.55g | 3% | |
| Protein | 5.86g | 6% | |
| Vitamin C | 1.3mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.9mg | 2% | |
| Calcium | 62mg | 3% | |
* 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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