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Peasant Bread Recipe

Peasant Bread Recipe

2 small loaves



2 packages active dry yeast

1/2 cup warm water

1 1/4 cups whole wheat flour

1/2 cup each: millet, cracked wheat, yellow cornmeal, bulgur wheat, quick cooking oats, ground pecans

1 teaspoon salt

1 1/4 cups lukewarm water

1/4 cup honey

2 tablespoons canola oil

1-2 cups unbleached all-purpose flour


Mix yeast and 1/2 cup warm water in large bowl, let stand 5 minutes. Mix in remaining ingredients, except all-purpose flour, mix in enough all-purpose flour to make smooth dough.


Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let rice, covered, in warm place until double in size, about 1 1/2 hours. Punch dough down.


Divide dough into halves, shape into round loaves on greased baking sheet. Let stand, loosely covered, until double in size, about 1 1/2 hours. Bake at 350 degrees until loaves are deep golden brown and sound hollow when tapped, about 40 minutes. Transfer to wire racks to cool.

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