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Prep Time:30 minsAdditional Time:1 hr 40 minsTotal Time:2 hrs 10 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 40 minsTotal Time:2 hrs 10 minsServings:16Yield:16 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3/4 to 1 1/4 cups all-purpose flour½cupseven-grain cereal1packageactive dry yeast⅔cupwater⅓cupapplesauce2tablespoonshoney1teaspoonsalt1egg or 1/4 cup refrigerated or frozen egg product, thawed1 ¾cupswhole-wheat flour⅓cupshelled sunflower seeds
Cook Mode(Keep screen awake)
Ingredients
3/4 to 1 1/4 cups all-purpose flour
½cupseven-grain cereal
1packageactive dry yeast
⅔cupwater
⅓cupapplesauce
2tablespoonshoney
1teaspoonsalt
1egg or 1/4 cup refrigerated or frozen egg product, thawed
1 ¾cupswhole-wheat flour
⅓cupshelled sunflower seeds
DirectionsIn a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack.Originally appeared: Diabetic Living Magazine
Directions
In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack.
In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.
In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).
Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.
Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)111Calories2gFat20gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
