Almond-Honey Wheat Bread (w/flax and wheat germ)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 249.7
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 312.1 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 3.2 g
- Protein: 7.6 g
View full nutritional breakdown of Almond-Honey Wheat Bread (w/flax and wheat germ) calories by ingredient
Introduction
Homemade bread that's delicious and good for you, too! Homemade bread that's delicious and good for you, too!Number of Servings: 16
Ingredients
-
2 C water (more as needed by Tbsp)
1/4 C honey
1 Tbsp molasses
3 Tbsp Smart Balance (divided - 1 Tbsp melted for glaze)
2 tsp salt
2 C bread flour
3 C whole wheat flour
1 C slivered almonds, toasted
4 tsp active dry yeast
1/2 C ground flax seed
1/2 C wheat germ
[Please note that bread making is not an exact science and more or less flour or water may be necessary.]
Directions
In 2 cup measure, add honey and molasses with warm (not hotter than 120 degrees F) water. Add yeast and stir until dissolved.
Meanwhile, Sift dry ingredients in mixer bowl.
Attach kneading hook and mix in 2 Tbsp softened Smart Balance until incorporated. Add water and knead until mixed thoroughly, 2-3 minutes.
Add toasted almonds and mix until incorporated 1-2 more minutes.
Remove from mixing bowl and place in greased bowl, turning to cover with oil. Cover with plastic wrap and let rise until doubled, approximately 30 minutes.
When doubled, roll out and shape into loaf and place in greased bread pan. Cover loosely with plastic wrap and allow to rise again, approximately 30 minutes.
Bake in 450-degree oven for 15 minutes. Decrease temperature to 350 and bake for 30 more minutes.
Remove from oven and pan and cool on wire rack, brushing with 1 Tbsp of melted Smart Balance (as desired).
Number of Servings: 16
Recipe submitted by SparkPeople user MARGIL1965.
Meanwhile, Sift dry ingredients in mixer bowl.
Attach kneading hook and mix in 2 Tbsp softened Smart Balance until incorporated. Add water and knead until mixed thoroughly, 2-3 minutes.
Add toasted almonds and mix until incorporated 1-2 more minutes.
Remove from mixing bowl and place in greased bowl, turning to cover with oil. Cover with plastic wrap and let rise until doubled, approximately 30 minutes.
When doubled, roll out and shape into loaf and place in greased bread pan. Cover loosely with plastic wrap and allow to rise again, approximately 30 minutes.
Bake in 450-degree oven for 15 minutes. Decrease temperature to 350 and bake for 30 more minutes.
Remove from oven and pan and cool on wire rack, brushing with 1 Tbsp of melted Smart Balance (as desired).
Number of Servings: 16
Recipe submitted by SparkPeople user MARGIL1965.