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"This flavorful bread is eye-catching and chock-full of nutrients," writes field editor Nancy Means of Moline, Illinois. "I baked this beautiful loaf on stage at the state fair and won Reserve Grand Champion."
This recipe is:
Diabetic Friendly
Nutritional Analysis: One slice equals 120 calories, 1 g fat (trace saturated fat), trace cholesterol, 180 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Whole Grain Loaf in Taste of Home October/November 2002, p11
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Reviewed on Oct. 01, 2010 by prvrbs31gal
Didn't have rye, so I used double oats and threw in some flax, too. My kids loved it and so did I!
Reviewed on Mar. 17, 2010 by bakingf
I have made this bread at least six times and it is excellent. However, I had to increase the water to one cup. It makes a larger than average loaf.
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