Green Pepper Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
all-purpose flour
|
|
| 1 ½ | cup |
rye flour
|
|
| 3 | cups |
leaven
|
* |
| 1 | cup |
water
|
|
| 1 | cup |
apple juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
rye flour
|
|
| 7.1E+2 | ml |
leaven
|
* |
| 237 | ml |
water
|
|
| 237 | ml |
apple juice
|
|
Directions
Prepare the pepper as following three days before baking.
Give pepper in apple-juice and change every day.
Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven.
Knead well during 5 min. Cover and let rest for 30 min.
Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume.
Bake in preheated oven at 375℉ (190℃). for 70 min.
