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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
2 hrs 30 mins


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; protein 3.8g; carbohydrates 21.3g; dietary fiber 2.5g; sugars 1.7g; fat 2.1g; saturated fat 0.3g; cholesterol 0.2mg; vitamin a iu 21.6IU; vitamin c 0.1mg; folate 38.9mcg; calcium 24.1mg; iron 1.2mg; magnesium 35.2mg; potassium 132.9mg; sodium 123.7mg.