Serves: 32
Total Calories: 116

2 cups warm water (120° to 130°)
2-3/4 to 3-1/4 cups all-purpose flour or bread flour
2 (1/4-ounce) packages active dry yeast
1 tablespoon sugar
2 cups whole wheat flour
1 cup old-fashioned oats
1/3 cup instant nonfat dry milk powder
1/4 cup butter or margarine, melted and cooled
1/4 cup honey
2 teaspoons salt
1 cup sunflower kernel

In a mixing bowl, combine the water, 2 cups all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.) Stir in whole wheat flour, oats, milk powder, butter, honey and salt mix well. Stir in sunflower kernels and as much of the remaining all-purpose or bread flour as you can with a spoon. Turn onto a lightly floured surface knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 30-45 minutes. Punch down and divide in half. Cover and let rest 10 minutes. Shape into two loaves place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes. Cover with foil bake for 15 minutes longer. Remove from pans and cool on wire racks. Diabetic Exchanges: One serving (one slice, prepared with margarine) equals 1 fat, 1 starch also, 121 calories, 162 mg sodium, trace cholesterol, 18 gm carbohydrate, 4 gm protein, 4 gm fat.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

Serves: 32
Total Calories: 116
Calories from Fat: 33

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