Unyeasted Fruit & Nut Bread
Yield
servingsPrep
30 minCook
90 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
whole-wheat flour
|
|
| 2 | cups |
rye flour
|
|
| 1 | cup |
barley flour
roasted |
* |
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
sunflower seeds
roasted |
|
| ½ | cup |
nuts
roasted, chopped, not peanuts |
|
| ¼ | cup |
apricots, dried
soaked, chopped |
*
|
| 3 | cups |
water
approximately, warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
whole-wheat flour
|
|
| 473 | ml |
rye flour
|
|
| 237 | ml |
barley flour
roasted |
* |
| 15 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
sunflower seeds
roasted |
|
| 118 | ml |
nuts
roasted, chopped, not peanuts |
|
| 59 | ml |
apricots, dried
soaked, chopped |
*
|
| 7.1E+2 | 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℃).
