Try this Whole Wheat Carrot Bread recipe, or contribute your own.
Suggest a better descriptionAll ingredients should be at room temperature. Place in pan in order suggested by machines manual. Because the moisture content of vegetables varies a lot, it is important to watch the amount of liquid used. Do not add any extra liquid until the machine has kneaded long enough to extract liquid from the vegetables. At first, the dough appears dry, even crumbly, but it is easy to see the vegetables begin to release their moisture and the dough ball form. If a soft, round, slightly tacky ball has not formed near the end of kneading, more liquid can be added one tablespoon at a time. Posted by Jr Byers to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Loaf (947g) | ||
Recipe Makes: 1 Loaf | ||
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Calories: 2781 | ||
Calories from Fat: 281 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 583.4mg | 20 % | |
Potassium 1472.3mg | 39 % | |
Total Carbohydrate 523.6g | 154 % | |
Dietary Fiber 29.1g | 116 % | |
Sugars, other 494.5g | ||
Protein 97.9g | 140 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2781
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