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Egg and Yogurt Bread Sd

Ingredients
  Stock 3 Cup (48 tbs) (Warm)
  Baking yeast 1 Tablespoon
  Sourdough starter 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Yogurt 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Wheat bran 1 Cup (16 tbs)
  Wheat germ 1 Cup (16 tbs)
  Grits 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs)
  Whole wheat flour 8 Cup (128 tbs)
Directions

Dissolve the yeast in the warm stock. Stir in the starter, salt, yogurt, eggs, wheat bran, wheat germ, soy grits, and rye flour. Blend this mixture until it is smooth.
Add the whole wheat flour gradually, using enough to make the dough easy to knead. Knead until smooth and elastic, then let rise until double.
Punch down, shape into loaves (you may make 3 large loaves instead of 4 small), let rise again in oiled pans.
Bake the loaves at 375°F for 40 to 45 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5453 Calories from Fat 533

% Daily Value*

Total Fat 62 g95.8%

Saturated Fat 14.8 g73.9%

Trans Fat 0 g

Cholesterol 452 mg150.7%

Sodium 7242.5 mg301.8%

Total Carbohydrates 1079 g359.7%

Dietary Fiber 210.5 g842.1%

Sugars 15.7 g

Protein 253 g506.6%

Vitamin A 16.1% Vitamin C 2.9%

Calcium 81.8% Iron 404.2%

*Based on a 2000 Calorie diet

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Egg And Yogurt Bread Sd Recipe