Sugar Free Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 42
- Amount Per Serving
- Calories: 105.0
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 166.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.1 g
- Protein: 3.5 g
View full nutritional breakdown of Sugar Free Whole Wheat Bread calories by ingredient
Number of Servings: 42
Ingredients
-
4 cups very warm water
1/2 cup oil
2 tbsp lemon juice
1 tbsp salt
1 cup old fashioned rolled oats
1 cup wheat bran
1 cup wheat germ
1.5 tbsp yeast
6-8 cups whole wheat flour
Directions
Measure warm water into a large mixing bowl; add oil, lemon juice, and salt. Stir in oats, wheat germ, and bran. Add Yeast and mix well. Stir in sufficient whole wheat flour to make a soft workable dough (about 6 cups).
Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic, adding small amounts of flour to surface as needed to keep dough from sticking. Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 40 minutes or until doubled in warm area. (an oven with just the light turned on for warmth works great!)
Punch down and shape into 3 round balls. cover and let rest 10 minutes. Form into loaves and place in greased 81/2 by 4 1/2 loaf pans. Brush tops with oil. Cover and let rise 30-40 minutes or until doubled. Over-rising will result in a dry texture. Bake in 350F oven 35-40 minutes or until bread tests done. Remove from pans and cool on wire rack.
Number of Servings: 42
Recipe submitted by SparkPeople user LISASUE36.
Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic, adding small amounts of flour to surface as needed to keep dough from sticking. Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 40 minutes or until doubled in warm area. (an oven with just the light turned on for warmth works great!)
Punch down and shape into 3 round balls. cover and let rest 10 minutes. Form into loaves and place in greased 81/2 by 4 1/2 loaf pans. Brush tops with oil. Cover and let rise 30-40 minutes or until doubled. Over-rising will result in a dry texture. Bake in 350F oven 35-40 minutes or until bread tests done. Remove from pans and cool on wire rack.
Number of Servings: 42
Recipe submitted by SparkPeople user LISASUE36.
