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Cranberry-Nut Wheat Loaf

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
Exchanges
Makes: 1 loaf (16 servings)

- 1 package active dry yeast
- 3/4 cup warm water (110-115 degrees)
- 3 tablespoons honey
- 2-3 tablespoons vegetable shortening
- 2 egg whites
- 1-1/2 to 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 cup dried cranberries
- 2/3 cup coarsely chopped walnuts
- Fat-free milk

Mix yeast, warm water, and honey in large bowl; let stand 5 minutes. Add shortening, egg whites, 1 cup all-purpose flour, the whole wheat flour, and salt, mixing until smooth. Mix in cranberries, walnuts, and enough remaining 1 cup all-purpose flour to make smooth dough.

Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl, turning once to grease top; let rise, covered, in warm place until double in size, 1 to 1-1/2 hours. Punch down dough.

Shape dough into loaf and place in greased 9x5-inch loaf pan. Let stand, loosely covered, until double in size, about 45 minutes.

Brush top of loaf with milk. Bake at 375 degrees F. until loaf is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan and cool on wire rack.

One slice equals: Calories: 153, Fat: 4.7 g, Cholesterol: 0 mg, Sodium: 141 mg, Protein: 4.1 g, Carbohydrate: 24.6 g ++++ Exchanges: 1/2 Fruit, 1 Starch, 1 Fat