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Herbed Whole Wheat Mini-Loaves Recipe
|Whole wheat flour||2 Cup (32 tbs)|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
|Dry yeast||10 Gram|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄10 Teaspoon|
|Skim milk||255 Milliliter|
|Vegetable oil spray||1 Tablespoon|
Serving size: Complete recipe
Calories 2176 Calories from Fat 386
% Daily Value*
Total Fat 44 g67.6%
Saturated Fat 7.6 g37.9%
Trans Fat 1.7 g
Cholesterol 5.1 mg1.7%
Sodium 2310.9 mg96.3%
Total Carbohydrates 393 g131%
Dietary Fiber 41.2 g164.8%
Sugars 46.3 g
Protein 68 g136.6%
Vitamin A 30.9% Vitamin C 9.5%
Calcium 60.4% Iron 138.4%
*Based on a 2000 Calorie diet
Combine milk, margarine, and molasses in a small saucepan, cook over low heat until mixture is very warm (120Â° to 100Â°).
Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer until blended.
Increase speed to medium, and beat 2 minutes.
Stir in enough remaining flour to make a stiff dough.
Turn dough our onto a lighty floured surface, and knead 10 minutes or until smooth and elastic.
Place in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down, and turn our onto a lightly floured surface; cover with inverted bowl, and let rest 15 minutes.
Divide dough into thirds; shape each portion into a loaf.
Place each loaf in a 5- x 3- x 2-inch loafpan coated with cooking spray.
Let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 400Â° for 20 minutes or until loaves sound hollow when rapped.
Remove loaves from pans, and cool on wire racks.
Cut each loaf into 1 1/4-inch slices.