This all white flour bread will appear to be whole wheat after you bake it. It will also have added fiber from the flaxmeal and plenty of flavor from the raisins and other ingredients. It's easy to put together for your bread machine.
Sodium Per Recipe: 26.3 mg
Sodum Per Slice (16): 1.646 mg
Protein: 3.48 g
Carbohydrate: 23.1 g
Dietary Fiber: 1.352 g
Total Sugars: .26 g
Total Fat: 1.557 g
Saturated Fat: .162 g
Monounsaturated Fat: .659 g
Polyunsaturated Fat: .175 g
Cholesterol: 0 mg
Calcium: 7.005 mg
Iron: 1.311 mg
Potassium: 78.8 mg
Sodium: 1.646 mg
Vitamin K: .413 mcg
Folate: 51 mcg
Makes 1 Loaf (16 slices)
1 cup plus one-tablespoon filtered low sodium water heated to about 105° F.
1-tablespoon cider vinegar (.15 mg)
1-tablespoon extra virgin olive oil (trace)
1-teaspoon vanilla extract (.378 mg)
3 cups white best for bread flour (7.5 mg)
3 level tablespoons flaxseed meal (trace)
1-tablespoon vital wheat gluten flour (2.25 mg)
¼ teaspoon ascorbic acid (trace)
½ teaspoon granulated onion powder (.675 mg)
1-3tablespoon white granulated sugar or Splenda (.126 mg)
2 teaspoons bread machine yeast (4.2 mg)
½ cup black seedless raisins, packed (9.9 mg)**
Place ingredients into bread machine pan in order listed except for the raisins. Keep yeast dry on top of dry ingredients.
Set machine for 2-pound loaf, medium crust, white bread or if you have it, set on Fruits & Nuts. At sound of add-fruit-buzzer, add the ½ cup of raisins.
When done cool on rack. Store in sealed plastic zip like bag. Freezes well.
*You may want to reduce or remove the raisins. If you do just replace with a teaspoon of ground cinnamon for color and some added flavor.
** I prefer the raisins at the buzzer for the wonderful speckled appearance the bread has with the flaxseed and raisins. Or you can put them in with all ingredients, which will
give you a darker but very flavorful bread. I often make this one with dried cranberry (raisins).