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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peasant Bread

Source: dLife

Five grain bread with sweet honey and nuts.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	283.4

Total Carbs	46.2 g

Dietary Fiber	7.2 g

Sugars	0.8 g

Total Fat	8.4 g

Saturated Fat	0.8 g

Unsaturated Fat	3.2 g

Potassium	102.3 mg

Protein	7.9 g

Sodium	236.2 mg

Dietary Exchanges 8.4 Fat, 0.4 Other Carbs, 2.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 oz Yeast, baker's, dry active 0.5
0 1/2 cup cold water 1.25
1 1/4 cup whole wheat flour 0.5
0 1/2 cup Millet, hulled 0.5
0 1/2 cup Wheat, cracked 0.5
0 1/2 cup cornmeal 0.5
0 1/2 cup Wheat, bulgur, soft white 0.5
0 1/2 cup quick cooking rolled oats 0.5
0 1/2 cup chopped pecans 1.0
1 tsp salt 1.25
1 1/4 cup cold water 0.25
0 1/4 cup honey 2.0
2 tbsp vegetable oil 1.0
1 cup Flour, all purpose, unbleached, enriched

Directions

Combine yeast and warm water and let sit 5 minutes.
Combine whole wheat flour, millet, cracked wheat, cornmeal, bulgur wheat, oats, pecans, and salt in a large bowl.
Mix in yeast, 1 1/4 cups water, honey, and oil.
Add in enough flour to form a soft dough.
Knead dough until elastic, about 5 minutes.
Lay dough in a greased bowl and let rise, covered, in a warm place 1 to 1 1/2 hours, dough should be doubled in size.
Punch down dough.
Separate dough into 2 even portions and form into loaves.
Lay loaves in 2 greased 9 x 5 inch loaf pans.
Let rise, covered, 1 1/2 hours or until doubled in size.
Bake bread at 350 degrees F for 40 minutes.
Let cool before serving.