Granary Bread

Granary Bread

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From: Diabetic Living Magazine

This healthful high-fiber bread is loaded with whole grains, is suitable for diabetic meal plans, and makes a tasty side dish for anytime.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup bulgur
  • 2 tablespoons millet
  • 1 cup boiling water
  • 1¾ to 2¼ cups bread flour
  • 1 tablespoon gluten flour (optional)
  • 1 package active dry yeast
  • 1¼ cups water
  • 2 tablespoons molasses or honey
  • 2 teaspoons butter or shortening
  • ¾ teaspoon salt
  • 1 cup whole wheat flour
  • ¼ cup rolled oats
  • 2 tablespoons toasted wheat germ
  • Nonstick cooking spray (optional)


  • Prep

  • Ready In

  1. In a bowl, combine bulgur and millet. Add 1 cup boiling water. Let stand for 5 minutes; drain well.
  2. In a large bowl, stir together 1 cup of the bread flour, the gluten flour (if using), and yeast; set aside.
  3. In a saucepan, heat and stir 1- ¼ cups water, molasses, butter, and salt until warm (120°F to 130°F) and butter is almost melted.
  4. Add to flour mixture. Beat with an electric mixer on low for 30 seconds, scraping sides. Beat on high for 3 minutes. Stir in bulgur mixture, whole wheat flour, oats, wheat germ, and as much remaining flour as you can.
  5. Turn out onto a lightly floured surface. Knead in enough of the remaining 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; turn once. Cover and let rise in a warm place until double in size (1 to 1- ¼ hours).
  6. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Coat an 8x4x2-inch loaf pan with cooking spray; line bottom with parchment paper, if desired. set aside.
  7. Shape dough into a loaf; place loaf in prepared pan. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375°F.
  8. Bake for 35 to 40 minutes or until bread sounds hollow. Cover bread loosely with foil for the last 10 minutes to avoid overbrowning. Remove from pan. Cool on a wire rack. Remove parchment paper, if using.
  • Equipment: Bread Machine Directions: Prepare bulgur as directed in Step 1. Add ingredients to 1- ½-pound loaf bread machine as directed by the manufacturer, except use 2 cups bread flour, the gluten flour, and 1- ¼ teaspoons active dry yeast. Add bulgur mixture and 1- ¼ cups water. If available, select the whole grain cycle or basic white bread cycle. During kneading cycle, check and, if necessary, add more bread flour or milk, 1 teaspoon at a time, to make a dough that forms a smooth ball. Remove from machine; cool on a wire rack.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 125 calories; 1 g fat(0 g sat); 2 g fiber; 24 g carbohydrates; 5 g protein; 68 mcg folate; 1 mg cholesterol; 2 g sugars; 18 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 1 mg iron; 116 mg sodium; 119 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

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