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Pecan Whole Wheat Rye Bread


Pecan Whole Wheat Rye Breadrecipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 tablespoons yeast, active dry
2 ½ cups water
warm, 105 - 115 degrees F
cup molasses
3 tablespoons walnut oil
or vegetable oil
2 teaspoons salt
2 cups pecans
broken into large pieces
2 cups whole-wheat flour
1 cup rye flour
or an additional 1 cup wholewheat
3-4 cups all-purpose flour
or bread


Proof yeast in warm milk in large bowl.

Add molasses, oil, salt, and pecan pieces, whole wheat and rye flour.

Mix together.

Add bread flour, ½ cup at a time and mix until dough is stiff.

Remove dough from bowl onto well-floured surface and gradually knead in enough remaining flour to make a soft dough.

Place dough in lightly oiled bowl, flour and let rise until double.

Punch down and divide in half.

Form each half into a loaf and place in bread pans (9x5 inch or 8x4 inch)

Let rise until doubled.

Bake in preheated 350℉ (180℃) F oven for 35 minutes.

Remove from pans.

Continue to bake until loaf sounds hollow when tapped on bottom.

Let cool on rack before cutting.

May need to cover tops with aluminum foil in final 10 to 15 minutes of baking if getting too brown on top.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 119939% of calories from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1204mg 50%
Total Carbohydrate 55g 55%
Dietary Fiber 20g 80%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 1%
Calcium 14% Iron 60%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

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