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This healthy, rustic bread fills you up. It’s delicious as is or with dried cranberries instead of raisins. —Jennifer Ferro, Drumheller, Alberta
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 slice equals 133 calories, 4 g fat (trace saturated fat), 7 mg cholesterol, 161 mg sodium, 23 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Originally published as Bountiful Loaves in Healthy Cooking October/November 2010, p17
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Reviewed on Aug. 07, 2011 by pamelag21
Very good. I didn't have any wheat germ so I used wheat bran instead. Used brown sugar instead of white. Added a bit of cinnamon - thought that it went well with the raisins. To the previous comment about it being dry - I added an extra egg because of your comment. I don't know if that is what made the difference or not, but it didn't come out dry.
Reviewed on Oct. 03, 2010 by rking
This is a great bread! The only reason I didn't give it 5 stars is because I thought it was just a little dry. Does anyone have any suggestions as to how to moisten it up a little. I loved the flavor and am afraid to mess with the recipe because I don't want to change that.
Reviewed on Oct. 01, 2010 by joedebfry
I used my bread machine for the dough, making just one loaf. I used dried cranberries rather than raisins. Great bread! I added more water to the dough, but I possibly measured wrong initially. I needed to bake the bread a little longer.
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