PREHEAT oven to 350F. 1. Spread the barley and oats in a shallow baking pan. 2. Bake for 15 minutes, stirring every five minutes. 3. Let the barley and oatmeal cool to room temperature. 4. Place the barley and oatmeal in a blender and chop until the mixture is the consistency of flour. 5. Add all of the ingredients to the bread machine as directed by the manufacturer. each slice: 95 cals, 2g fat 16% cff. NOTE: Do not use quick cooking barley or oats. SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk can be substituted for the milk. Recipe courtesy of Wen Zientek, an iVillage Community Member 1999 iVillage, Inc. at ultranet TIPS: do not use instant oats. Barley needs gluten so adjust the dough if necessary. Recipe by: Internet-Village 1999 Posted to EAT-LF Digest by PatHanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 18 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.1mg||0 %|
|Sodium 4mg||0 %|
|Potassium 171.1mg||5 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 41.5g|
|Protein 8.3g||12 %|
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: 233
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!