Granary Bread
An old favorite that always makes the house smell so
homey. Requires 2-24 hours in the refrigerator, so it
is a good selection when you don’t have a large block
of time. You can mix and shape it one night and bake
it the next.
Number of Servings: 32 Serving Size: 1 slice
3 1/2 cups all-purpose flour
2 1/2 cups graham flour
2 pkg dry-active yeast
1 tsp salt
1/3 cup honey
3 Tbsp low-calorie margarine
2 1/2 cups hot tap water
2 sprays cooking spray, butter-flavored
Combine 2 cups of flour, yeast, and salt in a large bowl.
Stir well. Add honey, margarine, and hot water. Beat with
electric mixer at medium speed for 2 minutes. Scrape bowl.
Beat in 1 cup more flour and 1/2 cup graham flour. Beat at
high speed for 1 minute or until thick and elastic.
Stir in remaining graham flour to make soft dough that
leaves the sides of bowl. Knead on floured board for 5-10
minutes until smooth and elastic.
Cover and let rest for 20 minutes. Punch down. Divide the
dough in half. Shape into 2 round loaves about 8 inches
in diameter.
Place in 8-inch loaf pan coated with nonstick cooking
spray. Cover with plastic wrap. Refrigerate for 2-24 hours.
When ready to bake, remove from refrigerator, uncover,
and let stand for 10 minutes. Make 6-1/4 inch deep cuts,
spoke fashion, in tops of loaves. Bake at 400 degrees F
for 30-40 minutes. Use lower oven rack.
Remove from pans. Cool on wire racks.
Nutrition Information
Amount per serving
Calories 101
Calories From Fat 81
Total Fat 9 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 84 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars
Protein 3 g
This recipe is from The Healthy HomeStyle Cookbook,
published by the American Diabetes Association.