* Exported from MasterCook *

WHOLEWHEAT OAT AND BRAN BREAD

Recipe By :Revised by Carol{original by Barbo and Redroset1}
Serving Size : 22 Preparation Time :1:45
Categories : 0-5G Low Carb Bakery Bread Machine


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water
1 tsp sugar
1 tbsp yeast
1/3 cup cream -- warmed
1 lg egg -- room temperature
3 tbsp melted butter
1 cup gluten, wheat -- flour
1/2 cup oat bran -- flour
1/2 cup Whole Wheat Flour -- *see note
1/4 cup bran
1/2 tsp salt

-Pour the 1/4 cup warm water into a cup; stir in sugar to dissolve; add yeast and stir.Set aside for 10 minutes to proof.
-Meanwhile, mix all the dry ingredients together; set aside.
-When yeast has proofed pour it into a mixer bowl; add the warmed cream, egg and melted butter.Stir well to combine.
-Turn mixer on using the dough hook and add the flour, reserving some for the final kneading.
-*NOTE....if you don't have the mixer you can do this by hand.Geradually add the flour to the yeast/cream/butter mixture, beating well.Keep adding the flour till a ball forms, then proceed as step below.
-Sprinkle remaining flour on a board and knead dough until smooth and elastic.
-Place dough ball into a greased bowl; cover and set in a warm place to rise{I turn on my oven light and set the bowl right by it}
-Let rise for 45 minutes or until doubled in size.
-Punch down and form into a loaf{8 1/2" x4 1/2" loaf pan} or 20 rolls.
-Cover and let rise until doubled.
-Bake in a preheated 375* oven for 20-30 mins or until a golden brown and you hear a hollow sound when you tap on the bottom of the loaf.
-Remove from pan and cool on a wire rack.
-Partially freeze to slice into thin slices...makes slicing easier.
-20 slices @ 5.9 carbs minus 1.1 gr. fiber= 4.8 carbs and 5.7 gr. protein each
-22 slices @ 5.4 carbs minus 1 gr. fiber= 4.4 carbs and 5.2 gr. protein each
-24 slices @ 4.9 carbs minus 0.9 gr. fiber= 4 carbs and 4.8 gr. protein each
-*Using regular whole wheat flour changes the final carb count by about 0.1 carbs}


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Per Serving (excluding unknown items): 87 Calories; 4g Fat (35.7% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0