Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4 oz pkg active dry yeast

2 cups warm water (110-115*)

1 cup whole wheat flour

1/4 cup sugar

4 teaspoons snipped fresh or dried chives

4 teaspoons snipped fresh dill or 1-1/2 teaspoons dill, weed

1 1/2 teaspoons shortening

1 teaspoon salt

4 to 4 1/2 cup all-purpose flour

Instructions: In a mixing bowl, dissolve yeast in water. Add the whole wheat flour, sugar, chives, dill, shortening, salt and 1-1/2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves. Place in 8-in. x 4-in. x 2-in. loaf pans that have been coated with nonstick cooking spray. Cover and let rise until doubled, about 40 minutes. Bake at 375* for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice equals 1 starch; also, 78 calories, 73 mg sodium, 0 cholesterol, 16 gm carbohydrate, 2 gm protein, trace fat.

Serves: 1

Food Exchanges: