Search
by Ingredient

Cracked Wheat Carrot Loaf

StarEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

12 servings

Prep

60 min

Cook

30 min

Ready

4 hrs
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup water
boiling
Camera
¼ cup cracked wheat (bulgur)
Camera
1 Package yeast, active dry
* Camera
¼ cup water
warm
Camera
cup milk, skim
warm
¼ cup margarine
Camera
¼ cup brown sugar
firmly packed
* Camera
1 teaspoon salt
Camera
1 cup carrots
shredded
Camera
1 each eggs
Camera
2 1/3-2/3 cups all-purpose flour
Camera
cup bran
Camera

Ingredients

Amount Measure Ingredient Features
118 ml water
boiling
Camera
59 ml cracked wheat (bulgur)
Camera
1 Package yeast, active dry
* Camera
59 ml water
warm
Camera
79 ml milk, skim
warm
59 ml margarine
Camera
59 ml brown sugar
firmly packed
* Camera
5 ml salt
Camera
237 ml carrots
shredded
Camera
1 each eggs
Camera
all-purpose flour
Camera
158 ml bran
Camera

Directions

In small bowl pour boiling water over cracked wheat; let stand 15 minutes.

Drain excess water; set aside.

Dissolve yeast in warm water.

In large bowl combine milk, margarine, brown sugar, salt, carrot, and egg.

Add dissolved yeast and cracked wheat.

The margarine may not melt completely.

In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture.

Add enough remaining all-purpose flour to make a moderately stiff dough.

Turn out onto a lightly floured surface.

Knead about 10 minutes or until dough is smooth and elastic.

Shape into ball.

Grease large bowl.

Place dough in bowl turning once to coat surface.

Cover; let rise in warm place about 1½ hours or until nearly double in size.

Grease 9" by 5" loaf pan or coat with vegetable pan-coating.

Punch dough down; shape into loaf.

Place in prepared pan.

Cover; let rise in warm place about 1 hour or until nearly double in size.

Meanwhile heat oven to 375℉ (190℃).

Bake 25 to 30 minutes, shielding crust with aluminum foil after 20 minutes of baking.

Remove from pan; cool on wire rack.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 15628% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 265mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 40% Vitamin C 1%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe