Contributed by: NAPSA
Substitutions Can Help Improve Taste, Texture And Nutritional Value Of Foods (NAPSA) - Creativity has long been a necessity in the kitchen. Whether it's coming up with new recipes based on what's in the pantry, experimenting with new flavors or substituting in cases when certain ingredients are in short supply, the creative chef knows how to make magic.
Yet another substitution tip is to use whole wheat flour for some of the white flour in recipes. Whole wheat flour is an excellent source of fiber and can be a simple way to get the recommended three servings of whole grains a day.
This tasty bread, made with new Karo Corn Syrup with real Brown Sugar and Fleischmann's Yeast, combines the goodness of whole wheat flour and wheat bran with delicious, crunchy seeds.
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, wheat bran, flaxseed meal, seeds, undissolved yeast, and salt.
Heat water, oil, molasses, corn syrup and vinegar until very warm (120 to 130 F). 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 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter, if desired.
Serving Size: Makes 2 Loaves
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