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Unyeasted Fruit & Nut Bread

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Submitted by chfoto

YIELD

servings

PREP

30 min

COOK

90 min

READY

8 hrs

Ingredients

4 946
2 473
CUPS ML RYE FLOUR
1 237
CUP ML BARLEY FLOUR
roasted *
1 15
TABLESPOON ML SALT
¼ 59
CUP ML VEGETABLE OIL
1 237
½ 118
CUP ML SUNFLOWER SEEDS
roasted
½ 118
CUP ML NUTS
roasted, chopped, not peanuts
¼ 59
CUP ML APRICOTS, DRIED
soaked, chopped *
3 7.1E+2
CUPS ML WATER
approximately, warm

Directions

Mix flours, salt.

Rub in oil.

Mix in nuts, raisins, apricots, seeds.

Add water until dough forms.

Knead well.

Put in pan, slit top.

Proof overnight.

Bake 1½ hours at 375℉ (190℃).

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 438g (15.4 oz)
Amount per Serving
Calories 1026 30% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1765mg 74%
Total Carbohydrate 55g 55%
Dietary Fiber 27g 107%
Sugars g
Protein 58g
Vitamin A 0% Vitamin C 2%
Calcium 11% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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