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Lesleigh's Whole Grain Batter Bread

 

20

Yield

12

servings

Prep

30

min

Cook

60

min

Ready

5

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup rice milk
or soy milk
*
¼ cup sugar
¼ cup maple syrup
4 teaspoons salt
1 cup water
6 teaspoons yeast, active dry
3 teaspoons liquid egg substitute
6 tablespoons water
cup oatmeal
uncooked
¼ cup wheateena cereal
cooked in
*
1 cup water
and cooled
2 cups whole-wheat flour
3 cups all-purpose flour

Directions

Note on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk.

Simply mix all ingredients until all is blended.

Dough will be very sticky.

Divide evenly into 2 oiled or sprayed with cooking spray loaf pans.

Allow to rise until doubled (it's a pretty dense bread, but on a warm day, rising should be completed in about 4 hours) Bake in a preheated 375℉ (190℃) oven for about 1 hour.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 2253% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 793mg 33%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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