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Multigrain Bread Recipe

This healthful loaf loaded with whole grains couldn't be much easier to make—you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals.—Ruth Skafte, Fort St. John, British Columbia

This recipe is:

Diabetic Friendly

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Multigrain Bread Recipe

Prep: 15 min. Bake: 3 hours

Yield: 16 Servings

15 180 195

Ingredients

1-1/3 cups water (70° to 80°)
2 tablespoons shortening
2 tablespoons honey
1/2 cup seven-grain cereal
1/3 cup flaxseed
2 tablespoons nonfat dry milk powder
2 tablespoons unsalted sunflower kernels
1 tablespoon sesame seeds
1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast

Directions

In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 16 slices).

Nutritional Facts 1 slice equals 148 calories, 4 g fat (1 g saturated fat), trace cholesterol, 155 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Multigrain Bread in Country Woman Christmas Annual 2010, p34