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After years of making whole-grain loaves, Erika Pimper discovered a bread recipe that she thinks rises above all the rest. "This hearty bread taste great toasted, too. Granola adds to the nutty texture," she writes from Brigham City, Utah.
This recipe is:
Nutritional Analysis: 1 slice equals 165 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Honey Granola Bread in
Light & Tasty
April/May 2002, p50
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