Diabetic Cooking

Sides

Quick-knead multigrain bread

Preparation time: 80 minutes. Cooking time: 25 minutes.
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Ingredients

  • 1/2 cup old-fashioned oats
  • 1/4 cup plus 1 cup water
  • 1 envelope (1/4 ounce) rapid-rise yeast
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/8 cup extra flour for dusting board
  • Nonstick cooking spray

Directions

Place oats in a small, microwave-safe bowl with high sides; pour 1/4 cup water on top of oats. Microwave on full power for 1 minute, then carefully remove bowl from oven and allow to cool. Warm remaining cup of water and place in a medium-size mixing bowl with yeast, sugar, salt, canola oil, flours, and cooled oats. Mix well using a spoon, or use a mixer with a dough hook. When dough is combined, turn out onto a cutting board sprinkled with flour and knead for 5 minutes or until smooth. Sprinkle board with more flour as needed during kneading. Cover dough with a dish towel, and let rise 30 minutes. After 30 minutes, shape into a loaf and put in a 9” x 5” loaf pan that has been sprayed with nonstick cooking spray. Cover again and allow to rise 30 more minutes. Place in a preheated, 375°F oven and cook for 20–25 minutes until lightly browned and hollow-sounding when tapped. Turn out of pan and cool on a rack before slicing. Cut into 1/2-inch slices.

Yield: 18 slices. Serving size: 1 slice.

Nutrition Facts Per Serving:
Calories: 98, Carbohydrates: 17 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 33 mg, Fiber: 2 g

Exchanges per serving: 1 starch. Carbohydrate choices: 1.


This recipe was created by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky. She is the author of 50 Things You Need to Know About Diabetes, published in 2009 by the American Diabetes Association.