Whole Wheat Casserole Bread

Oxmoor House
8 wedges.


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1 package active dry yeast
3/4 cup warm water (105° to 115°)
1 cup all-purpose flour, divided
1 cup whole wheat flour
2 tablespoons sugar
2 tablespoons frozen egg substitute, thawed
1 1/2 tablespoons reduced-calorie margarine, melted
1/2 teaspoon salt
Vegetable cooking spray


Cook: 25 Minutes

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 1/2 cup all-purpose flour, and next 5 ingredients in a medium bowl, stirring well. Gradually stir in enough of the remaining 1/2 cup all-purpose flour to make a soft dough. (Dough will be sticky.) Let dough rest 15 minutes; shape into a ball.

Place dough in a round 1-quart casserole heavily coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. (Cover with aluminum foil the last 10 minutes of baking to prevent over-browning, if necessary.) Remove from casserole immediately, and let cool on wire rack.

Created date

August 2009

Nutritional Information

Calories 136
Caloriesfromfat 13 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.4 g
Carbohydrate 26.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 174 mg
Calcium 0.0 mg