Contributed by: NAPSA
Bread Rebounds - Whole Grains Bring Bread Bouncing Back
(NAPSA) - After 4,000 years of providing wholesome nourishment, fad diet gurus have made bread seem like a bad thing and blame it for contributing to the nation's obesity epidemic.
To help incorporate more whole grains into your diet, a comprehensive online database of whole grain bread recipes called goodfibes(tm) was created by Fleischmann's Yeast.
One such recipe is delicious Seven Grain Bread. Filling the kitchen with a yeasty, nutty aroma, this bread has a thick and hearty crust, plus plenty of dietary fiber.
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water, milk, butter and honey until very warm (120 to 130 F). Stir in cereal; let stand 2 minutes. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 7-inch rope. Place ropes side by side in greased 81/2 x 41/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400 F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Nutritional Information: Per Serving: Serving Size: one slice (1/12 of recipe); Serving Weight: 2.2 ounces (61 grams); Calories: 130; Total Fat: 2.5 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 220 mg; Carbohydrates: 24 g; Dietary Fiber: 4 g (1.8 g/oz); Sugars: 3 g; Protein: 5 g.
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