AuthorSteve Nubie
This traditional German bread is a dark-colored whole grain bread that always tops the lists of diabetic organizations recommending smart food choices for diabetics. It provides 1 gram of fat, has a glycemic index of 50 and 15 grams of carbohydrate per one ounce slice. It has a rye flour base.
Instant coffee is added to the recipe to give the finished loaf a nice, warm and brown finish. Decaffeinated instant coffee is also an option because you’re just using it to add a color accent.
Put all the ingredients in the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf, and medium crust.
When done, let rest for 10 minutes and serve.
If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later.
Ingredients
Directions
Put all the ingredients in the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf, and medium crust.
When done, let rest for 10 minutes and serve.
If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later.
My partner and I both take medication for high blood pressure. Can I use a salt substitute (potassium chloride), or is the sodium chloride necessary to make the bread rise and bake properly?
You can use a salt substitute. The only reason salt is usually added is to actually moderate the yeast growth. If your bread rises too high when you use a salt substitute, try reducing the amount of yeast by a 1/2 teaspoons.
Hope that helps.
Steve
Can this recipe be made traditionally in an oven?
Yes. Use the dough cycle and let the bread rise in a lightly buttered bread pan for an hour. Bake at 350 degrees F. for 30 to 35 minutes until browned.
I use the recipe from my breadmaker and have to add some white flour to make it rise. I will try this recipe but add some white flour.
I have tried this recipe three times without success. It is just a sticky mess. After the first mixing I have added flour, kneaded it and returned it to the pan and it just returns to a sticky mess.
Considering the flours used, should it not have added ?
I really do want to make this bread. Any suggestions as to the problem?
Hmmmm, The recipe is correct from an ingredient and proportion standpoint. A variety of factors from altitude to humidity, age of flour to flour brands can affect dough integrity. You did the right thing. If loose, add flour. If dry, add water.