University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Whole Wheat Bread
Total : 30 min

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1¼ cups lowfat buttermilk
  • 1 tablespoon canola oil

Directions:

  1. Spray a muffin tin mold with nonstick cooking spray.
  2. Preheat oven to 425°F.
  3. In a large bowl, mix together the dry ingredients.
  4. Make a well in the middle and pour in the buttermilk and oil. Mix quickly with a rubber scraper until flour disappears, folding dough with a kneading motion.
  5. Shape into a round ball.
  6. Shape 2 tablespoons of dough into a ball and place in a muffin tin. Repeat until all dough is used.
  7. Bake for 18 minutes.
Exchange: 1 starch, 1 fat
Carbohydrate Units: 1.5
Nutrition Facts
Servings per Recipe:
10 muffins
 Amount Per Serving
 Calories 110      Calories from Fat 20
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: