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"I tweaked an old recipe to create this bread by changing ingredient amounts, adding ingredients and incorporating whole wheat flour into it." The results are tender and delicious! Evelyn Slade - Fruita, CO
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground.
Nutritional Facts 1 slice equals 131 calories, 3 g fat (trace saturated fat), 14 mg cholesterol, 246 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.
Originally published as Whole Wheat Bread in Healthy Cooking August/September 2009, p63
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Reviewed on Mar. 31, 2013 by rh2hart
Wonderful soft loaf, easy to cut. Only minor changes. I use honey for sugar, mix my own bread flour 1 tbsp gluten per cup, processed quick oatmeal for oat flour. Used the bread machine on dough cycle, allowed to rise in warm oven approx 1 hr. then 360 deg.F for 1/2 hour. Best WW bread I have ever made. Thank you! My husband and I are both diabetics so we need all the help we can get to keep the sugar controlled.
Reviewed on Oct. 02, 2011 by lwilles19630
I have tried several bread recipes and never really liked them. This bread is wonderful, as a sandwich and toasted. I do not have a bread machine, so I made mine with a stand mixer and baked in the oven.
Reviewed on Feb. 04, 2011 by mwal1976
I made this for my family on a snow day. My fiancee, who is pretty skeptical about wheat bread, loved it as well as the kids.
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