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Add a photoServings: 8
Ingredients
- 3 c. Wholewheat pastry flour
- 1 c. Rye flour
- 1 c. Rolled oats
- 1 1/2 tsp Baking soda
- 1 1/2 tsp Salt
- 1 1/2 c. Rice lowfat milk (I used homemade)
- 1/2 c. Strong coffee
- 2 Tbsp. Blackstrap molasses
Directions
- Managed to cut the buttermilk and it came out great!
- mix dry & wet separately and then combine. knead lightly on floured surface, will be sticky at first, only three or possibly four times. divide into two round loaves, slash with an X about 1/4 inch deep. Place on sheet sprinkled with cornmeal and BAKE at 425 for 15 min, then turn down to 350 and bake for about 30 min more. They are done when they are lightly browned on top and sound hollow when tapped on the bottom. Let cold on rack for at least 5-10 min before slicing in wedges or possibly breaking off hunks.
- This bread is dark, fibery, and flavorful and easy sufficient to make every day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 211 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 675mg | 28% |
| Potassium 128mg | 4% |
| Total Carbs 44.54g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.28g | 0% |
| Protein 5.03g | 8% |
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