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Recipe
Abm Wheatlet And Corn Flour Bread Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 598g | |
| Calories 1250 | |
| Calories from Fat 214 | 17% |
| Total Fat 24.86g | 31% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2386mg | 99% |
| Potassium 1532mg | 44% |
| Total Carbs 228.49g | 61% |
| Dietary Fiber 17.2g | 57% |
| Sugars 5.31g | 4% |
| Protein 44.05g | 70% |
Ingredients Convert Measures
- 9 ounce Water
- 1 Tbsp. Veg oil
- 1/4 c. Wheat germ
- 1/4 c. Oat bran
- 1 c. Cream of wheat cereal
- 1 c. Corn Flour
- 1 c. All purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 11/2 tsp Yeast
- 1/4 c. Dry parsley [opt'l]
Directions
- Add in the liquid and solid ingredients and the yeast in order according to the manufacturer's instructions. Run on regular/basic and medium crust.
- The cream of wheat is not as gritty as cornmeal and yet the corn flour provides the corn taste.
- I made my first loaf with parsley but as for any cornmeal bread or possibly muffin, the addition of garlic, chiles, bacon bits and/or possibly cheese should work.
