by Alexandra Fremantle
A bread machine recipe that can also be made as a no-knead rustic loaf. This moist multi-grain bread is chock full of vitamins and fiber and tastes good with fruit or vegetable salad or lentil or bean soup.
Bake 325F. Makes a 1 1/2lb loaf.
- 1 c. water
- 1 1/2 Tbs. sugar
- 1 1/2 tsp. salt
- 2 1/2 tsp. active dry yeast
- 1 1/2 Tbs. dried thyme
- 2 c. carrots, freshly grated or finely chopped
- 2 1/4 c. bread flour
- 1 c. rye flour
- 1/2 c. yellow cornmeal
Bread Machine: Add all ingredients in the order suggested by your bread machine manual and process according to the manufacturer’s directions. Let the loaf cool before slicing.
No-knead rustic loaf: mix the first 4 ingredients till dissolved in a large bowl. Stir in remaining ingredients and mix until well combined. Cover the bowl loosely with plastic wrap and let rise in a warm place till approximately doubled. When ready to bake, spoon into a large greased casserole dish and bake at 325 for approximately 1 hour. If browning too quickly, cover loosely with foil after the first 30 minutes.
Total servings: 12 slices
Per slice: calories (kcal) 160.4, fat (g) 0.7, protein (g) 4.9, carbohydrates (g) 33.3, fiber (g) 2.5, Sodium (mg) 304.6