Cracked wheat, oats, and oat bran make this bread recipe high in fiber. Serve your favorite spreadable fruit or reduced-calorie preserves. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring the 2 cups water to boiling; add cracked wheat. Reduce heat. Cover and simmer for 5 minutes. Remove from heat; transfer mixture to a large bowl. Stir in oil and molasses. Cool to lukewarm (105 degrees F to 115 degrees F). Stir in yeast until dissolved. Add the 1 cup rolled oats, the dry milk powder, oat bran or wheat germ, and salt.

  • Using a wooden spoon, stir in the whole wheat flour; stir in as much of the all-purpose flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).

  • Punch down dough; cover and let rest for 10 minutes. Meanwhile, grease a baking sheet or line with parchment paper; Shape dough into an 8-inch round loaf; place on baking sheet. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

  • Preheat oven to 375 degrees F. Make 3 diagonal shallow slits across the top of the loaf. Brush lightly with water; sprinkle with the 1 tablespoon rolled oats.

  • Bake for 30 to 35 minutes or until loaf sounds hollow when tapped.

Nutrition Facts

115 calories; 2.1 g total fat; 0.3 g saturated fat; 124 mg sodium. 133 mg potassium; 21.3 g carbohydrates; 2.5 g fiber; 2 g sugar; 3.8 g protein; 22 IU vitamin a iu; 39 mcg folate; 24 mg calcium; 1 mg iron; 35 mg magnesium;