Try this Ileens Brown Bread recipe, or contribute your own.
Suggest a better descriptionCombine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1 1/2 hours. Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ. Bake at 350 degrees for 45 minutes. Let cool on wire racks.
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Serving Size: 1 Serving (1273g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2416 | ||
Calories from Fat: 1338 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148.6g | 198 % | |
Saturated Fat 28.9g | 145 % | |
Monounsaturated Fat 75.1g | ||
Polyunsanturated Fat 31g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1126.6mg | 39 % | |
Potassium 2996mg | 79 % | |
Total Carbohydrate 179g | 53 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 169.8g | ||
Protein 103.6g | 148 % | |
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: 2416
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