With Bob's diabetes I've had to start making a lot more from scratch so I know what's in it and also had to do a lot of research. This is a non-bread machine recipe and I've put asterisks where I've made adjustments to the recipe. I know that our carb count is lower than what's stated in this recipe because I use splenda instead of sugar. I also allow the dough to rise longer because I like the way it turns out better. You will not feel like you are eating a diabetic bread its so good.
Hearty Oatmeal Bread Recipe - Diabetic
Ingredients:
5 1/4 cup All purpose flour - *
1/2 cup Flour (use as needed)
1 tsp Salt
2 1/4 cup Milk
1/4 cup Margarine or butter
1/4 cup Sugar - **
2 Envelopes active dry yeast
OR
2 tbsp Active dry yeast
2 cup Quick cooking oats - ***
1 tbsp Caraway seeds
* - I only use 3 cups of flour and the 1/2 cup while kneading it. And its unbleached flour.
** - I replace the sugar with an equal amount of Splenda
*** - I only use 1 1/2 cups of the oats
Note: I don't add the caraway seeds at all.
Preparation:
The number of slices used to calculate the recipe was not given or
checked. Guessed about 16 half-inch slices per loaf to make 32
servings.
Stir together 2 cups of flour and the salt in a large bowl. Heat the
milk, margarine and sugar together over low heat until the margarine
is soft. Add the liquid to the flour. Beat for 2 minutes on the
medium speed of an electric mixer or 300 strokes by hand.
( Note: The first time I did this I started with my mixes than found it was
much easier to just use a spoon in a bowl)
Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2
minutes on medium speed or 300 strokes by hand. Stir in the oats and
caraway with a wooden spoon. Stir in enough additional flour to make
a stiff dough.
Turn out onto a floured board. Knead until smooth, 8 to 10 minutes.
Place in a greased large bowl. Brush the top with vegetable oil
( I use olive oil spray for all the brushing and greasing).
Cover with a damp kitchen towel and let rise in a warm place until
double in size, about 1 hour. ( On this first rise I gave it 2 hours)
Punch the dough down. Divide it in half and shape to form two loaves.
Place in two greased 8 1/2 " x 4 1/2 " loaf pans.
( I actually just place on a baking sheet/cookie sheet forming the loaf - Artisan style)
Brush with melted margarine or butter. Cover and let rise until nearly double in size,
about 1 hour ( Again I allowed this to rise longer at least 2 hours but I did 4 hours once).
When almost doubled, preheat the oven to 375 F.
( Check your oven rack you will most likely need to lower it or take one out)
Bake for about 40 minutes or until brown. Cool before slicing.
Makes 2 loaves.
1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams
carbohydrate, 1 gram fat, 181 mg sodium
- The original recipe came from this source -
Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
Rodier March 94
Looks good cant wait to try! Thanks!
ReplyDeleteKelly
Enjoy! My husband swears it more of a dessert!
ReplyDelete