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Ingredientes
- 8 teaspoon dry yeast
- 1 c. lukewarm water
- 1 tbsp. honey
- 1/4 c. skim lowfat milk pwdr
- 1 c. water
- 1/2 c. oil
- 1 1/2 teaspoon salt
- 4 tbsp. honey
- 2 Large eggs, well beaten
- 2 c. oatmeal
- 6 1/2 c. whole wheat flour
- 1 c. currants
- 1 egg, slightly beaten
- 1/2 teaspoon water
Direcciones
- Dissolve yeast in 1 c. lukewarm water. Add in 1 Tbsp. honey.
- Combine skim lowfat milk pwdr and 1 c. water with wire whisk, and heat almost to scalding point. Add in oil, salt and honey. Cold to lukewarm.
- In large mixing bowl, combine lowfat milk mix, 2 well beaten Large eggs, and yeast mix. Fold in oatmeal and 6 c. of the whole wheat flour, 3 c. at a time, reserving 1/2 c. for the second kneading.
- Knead till smooth and elastic, for about 10 min.
- Put into an oiled bowl. Cover with damp cloth and let rise in a hot place till double in bulk - 1 1/2 hrs (approximately).
- Stir dough down and knead with remaining 1/2 c. whole wheat flour, gradually working in currants. Shape into 3 round loaves. Brush with beaten egg to that 1/2 tsp. water has been added. Put loaves on oiled cookie sheets to rise. Let rise 1 hour in draft-free spot. Meanwhile preheat oven to 375 degrees.
- Bake in preheated oven for 25 min till golden. Remove from pan and cold before slicing.
- Yield 3 round loaves.
- First place blue ribbon 4-H winner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 439 | |
| Calories from Fat 110 | 25% |
| Total Fat 12.53g | 16% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 50mg | 17% |
| Sodium 318mg | 13% |
| Potassium 501mg | 14% |
| Total Carbs 73.87g | 20% |
| Dietary Fiber 10.7g | 36% |
| Sugars 16.01g | 11% |
| Protein 13.9g | 22% |
