Yield: 16 servings
Measure | Ingredient |
---|---|
1 \N | Pk active dry yeast (1tbsp) |
¼ cup | Warm water (110-115 F) |
1 \N | Egg |
2 tablespoons | Honey |
1 cup | Unbleached white flour |
1 \N | 8 oz crushed pineapple in |
\N \N | Its own juice |
1 cup | Grated carrots (2 med) |
¼ cup | Raisins (dark or golden) |
¼ teaspoon | Salt |
½ teaspoon | Cinnamon |
¼ teaspoon | Ground nutmeg |
¼ cup | Sunflower seeds |
1½ cup | Whole wheat flour |
½ cup | Bran |
2 tablespoons | Vegetable oil |
Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Engergy per serving (1/16 of recipe): 130 calories