Whole Wheat Raisin Apple Bread
Whole wheat bread -- rich in vitamins, minerals and fiber.
- Serving Size: 1 slice
- 2 cups unbleached flour
- 2 cups whole wheat flour
- 2 package active dry yeast
- 1/2 cup warm water (110°F to 115°F)
- 1 cup milk
- 3 tablespoons honey
- 1 teaspoon salt
- 1 egg, beaten
- 1/2 cup cracked wheat
- 1 1/8 cups California raisins
- 1 cup peeled, chopped tart apple
- 1 egg yolk
- 1 teaspoon milk
Combine unbleached and whole wheat flour; set aside. Dissolve yeast in warm water. Scald milk. Add honey and salt to warm milk and gradually pour milk mixture into beaten egg. Add dissolved yeast. Stir in cracked wheat, raisins, apple and 3 cups flour. Knead in the remaining flour. Place in greased bowl, turning to grease top. Cover; let rise in warm place for about 1 hour or until doubled. Punch down and form loaf. Put in greased 9×5-inch loaf pan; cover, let rise in a warm place until double, about 45 minutes. Beat egg yolk with milk and brush top of loaf. Sprinkle with additional cracked wheat. Bake at 375°F for 45 to 50 minutes, or until loaf sounds hollow when lightly tapped. Remove from pan and cool on wire rack.
Nutrition Facts Per Serving
Calories 170 (7% from fat); Total Fat 1.5g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 25mg; Protein 6g; Carbohydrate 36g; (Dietary Fiber 3g; Sugars 12g; ); Iron 2mg; Sodium 140mg; Calcium 30mg; Potassium 210mg
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