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Caraway Rye Bran Bread

Diabetic.Foodie's picture
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Granulated sugar replacement 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Orange peel 1 Teaspoon, grated
  Caraway seeds 1 Teaspoon
  Buttermilk 1 Cup (16 tbs) (At Room Temperature)
  Bran flakes cereal 2 Cup (32 tbs) (Kellogg's)
  Rye flour 1 Cup (16 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Milk 1 Teaspoon
Directions

In a large mixing bowl, dissolve yeast in warm water.
Stir in sugar replacement, salt, orange peel, caraway seeds and buttermilk.
Stir in cereal and rye flour.
Gradually mix in enough all-purpose flour to make a soft dough.
Cover and let rest 15 minutes.
On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
Place in greased bowl, turning once to grease top.
Cover loosely.
Let rise in warm place until doubled.
Punch down the dough.
Shape into a smooth, round ball.
Sprinkle cornmeal lightly on a baking sheet or grease lightly.
Place dough on baking sheet.
Flatten slightly.
Cut a large X across top of loaf with sharp knife.
Cover and let rise in warm place until doubled.
Brush loaf with milk.
Bake at 350°F (175°C) about 35 minutes or until golden brown and loaf sounds hollow when tapped.
Remove from baking sheet.
Cool on rack.

Recipe Summary

Course: 
Main Dish
Method: 
Baked

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