In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast. In saucepan heat water, molasses, oil, and salt just till warm (115 to 120 degrees); stir constantly. Add to flour mixture. beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 to 1 1/4 hours). Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2 loaves, or 36 servings. From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 204 (12%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 432.7mg||15 %|
|Potassium 2212.5mg||58 %|
|Total Carbohydrate 360.9g||106 %|
|Dietary Fiber 65.4g||262 %|
|Sugars, other 295.5g|
|Protein 43.8g||63 %|
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Calories per serving: 1746
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