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Caraway Rye Bran Bread

Diabetic.Foodie's picture
  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

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

Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1581 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 0.5 mg0.17%

Sodium 2348.4 mg97.8%

Total Carbohydrates 329 g109.6%

Dietary Fiber 53.6 g214.5%

Sugars 21.8 g

Protein 62 g123.3%

Vitamin A 60.9% Vitamin C 13.2%

Calcium 14.6% Iron 280.6%

*Based on a 2000 Calorie diet

Caraway Rye Bran Bread Recipe