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Rye Wheat And Walnut Bread Recipe
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Rye flour||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Egg/1/4 cup fat-free egg substitute||1|
|Wheat germ||1 Tablespoon|
Serving size: Complete recipe
Calories 889 Calories from Fat 268
% Daily Value*
Total Fat 32 g48.5%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 807.4 mg33.6%
Total Carbohydrates 133 g44.3%
Dietary Fiber 28.1 g112.3%
Sugars 15 g
Protein 41 g81.7%
Vitamin A 5.2% Vitamin C 0.69%
Calcium 14.4% Iron 60.5%
*Based on a 2000 Calorie diet
In a small bowl, combine the buttermilk, egg, molasses, and honey.
Pour over the dry ingredients and stir until blended.
Coat a round 1-quart casserole with no-stick spray.
Sprinkle with 1 1/2 teaspoons of the wheat germ.
Add the batter, mounding it slightly in the center to form a loaf.
Sprinkle the top with the remaining wheat germ.
Microwave on medium (50% power) for 6 to 10 minutes, rotating the dish a quarter turn every 3 minutes during this time, until the center springs back when touched.
Let stand for 5 minutes.