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

Diabetic Living Magazine
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Ingredients

Directions

  • In a bowl, combine bulgur and millet. Add 1 cup boiling water. Let stand for 5 minutes; drain well.

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  • In a large bowl, stir together 1 cup of the bread flour, the gluten flour (if using), and yeast; set aside.

  • In a saucepan, heat and stir 1-1/4 cups water, molasses, butter, and salt until warm (120 degrees F to 130 degrees F) and butter is almost melted.

  • 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.

  • 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 1-1/4 hours).

  • 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.

  • 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 degrees F.

  • 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.

Tips

Equipment: Bread Machine Directions: Prepare bulgur as directed in Step 1. Add ingredients to 1-1/2-pound loaf bread machine as directed by the manufacturer, except use 2 cups bread flour, the gluten flour, and 1-1/4 teaspoons active dry yeast. Add bulgur mixture and 1-1/4 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 Facts

125 calories; 1.2 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 116 mg sodium. 119 mg potassium; 24.3 g carbohydrates; 2.2 g fiber; 2 g sugar; 4.5 g protein; 18 IU vitamin a iu; 68 mcg folate; 13 mg calcium; 1 mg iron; 32 mg magnesium;