Diet cornell bread
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1⅛ | cup | Water |
| 1½ | tablespoon | Miso |
| 1½ | tablespoon | Honey |
| 2⅓ | tablespoon | Wheat germ |
| 1½ | tablespoon | Vital gluten; optional (up to 3) |
| ¼ | cup | Soy flour |
| 3 | cups | Whole wheat flour |
| ¼ | cup | Nonfat dry milk |
| 2 | teaspoons | Yeast |
(This low-rising whole grain bread is based on a formula devised for superior nutrition in bread by faculty at Cornell University.) From Donna German's Bread Machine Cookbook IV.
setting: whole wheat
Nutritional analysis per 1 oz. slice: 74⅕ calories, ⅗ g fat, 4.0 g protein, 14⅕ g carbohydrate, 0.3 mg cholesterol, 117 mg sodium Posted to fatfree digest V97 #267 by Luvmysable@... on Nov 16, 1997
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