From Vegetarian Times, November 1994
Scald milk. Add oil, honey or syrup, salt, and anise seed. Set aside until cool.
In a large bowl, dissolve yeast and sugar in warm water. Set aside until bubbly, about 5 minutes. Add cooled milk mixture, 2 cups unbleached flour, and 1/2 cup whole wheat flour. Beat with an electric mixer on low or by hand 2 minutes. Gradually add remaining 2 cups whole wheat flour, mixing between additions, until dough forms and leaves sides of bowl.
Turn dough onto floured surface; knead until smooth, about 8 minutes, adding any remaining wheat flour to prevent sticking. (If dough is still sticky after adding the wheat flour, add unbleached flour a little at a time until dough is no longer sticky.) Place dough in an oiled bowl, turn to coat other side; cover with a kitchen towel and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch dough down, turn out onto surface and knead a few times to release any air bubbles. Cut dough into 2 equal pieces and allow them to rest 10 minutes. Spray a large baking sheet with cooking spray and dust with a little cornmeal. Shape each piece of dough into a smooth ball and place on sheet, leaving at least 4 inches of space between loaves. Cut a small cross in the top of each loaf with a sharp knife; brush loaves lightly with oil. Cover with a towel, and let rise until almost doubled in bulk, about 45 minutes.
Preheat oven to 375 degrees. Bake until bottoms sound hollow when tapped, about 30 minutes. Cool before slicing. Makes 2 loaves, about 12 slices per loaf.
Per serving: 106 calories, 3 grams protein, 2 grams fat, 19 grams carbohydrates, 0.1 mg cholesterol, 197 mg sodium, 2 grams fiber.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 264 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 444.1mg | 15 % | |
Potassium 188.3mg | 5 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 50.3g | ||
Protein 9g | 13 % | |
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: 264
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