1,001 Low-Fat Veg: Peasant Bread

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* Exported from MasterCook *

 

Peasant Bread

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 655

Serving Size : 16 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages active dry yeast

1/2 cup warm water -- (110-115 degrees)

1 1/4 cups whole wheat flour

1/2 cup millet

1/2 cup cracked wheat

1/2 cup yellow cornmeal

1/2 cup bulgur wheat

1/2 cup quick cooking oats

1/2 cup ground pecans

1 teaspoon salt

1 1/4 cups lukewarm water

1/4 cup honey

2 tablespoons vegetable oil

1 cup unbleached all-purpose flour -- up to 2 cups

 

Five grains and ground nuts are combined in this hearty dense-textured

country-style bread. Wonderful toasted, you will want to try this bread

with honey.

 

2 small loaves (8-10 servings each)

 

1. Mix yeast and 1/2 cup warm water in small bowl; let stand 5

minutes. Mix whole wheat flour, millet, cracked wheat, cornmeal, bulgur,

oats, pecans, and salt in large bowl; stir in yeast mixture, 1 1/4 cups

water, honey, and oil. Mix in enough all-purpose flour to make dough easy

to handle.

 

2. Knead dough on floured surface until smooth and elastic, about 5

minutes (dough will be heavy and difficult to maneuver). Place dough in

greased bowl; let rise, covered, in warm place until double in size, about

1 1/2 hours. Punch down dough.

 

3. Divide dough in half; shape into 2 round loaves on greased baking

sheet. Let stand, loosely covered, until double in size, about 1 1/2 hours.

 

4. Bake bread at 350 degrees until loaves are deep golden brown and sound

hollow when tapped, about 40 minutes. Transfer to wire racks to cool.

 

Per Serving: Calories: 197, % Calories from fat: 22, Fat (gm): 5, Saturated

fat (gm): 0.6, Cholesterol (mg): 0, Sodium (mg): 137, Protein (gm): 3.4,

Carbohydrate (gm): 34.2. Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0,

Bread: 2.0, Meat: 0.0, Fat: 1.0.

 

 

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