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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

Cranberry-Nut Wheat Loaf

Source: dLife

A combination of crunchy nuts and chewy dried fruit make this a delicious breakfast or sandwich bread.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	152.8

Total Carbs	24.1 g

Dietary Fiber	2.0 g

Sugars	8.5 g

Total Fat	5.1 g

Saturated Fat	0.9 g

Unsaturated Fat	2.8 g

Potassium	60.5 mg

Protein	3.7 g

Sodium	155.3 mg

Dietary Exchanges 5.1 Fat, 0.4 Fruits, 0.0 Milk, 0.2 Other Carbs, 0.9 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

1.0
1 each package baker's yeast 0.75
0 3/4 cup cold water 3.0
3 tbsp honey 2.0
2 tbsp Shortening, vegetable 2.0
2 each egg whites 1.5
1 1/2 cup white all purpose flour 1.0
1 cup whole wheat flour 1.0
1 tsp salt 1.0
1 cup Cranberries, dried 0.6667
0.6667 cup chopped walnuts 3.0
3 tbsp fat free milk

Directions

Combine yeast, water, and honey and let sit 5 minutes.
Mix in shortening, egg whites, 1 cup all purpose flour, whole wheat flour, and salt.
Add in cranberries, walnuts, and enough of the rest of the 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.
Form dough into loaf and arrange in a greased 9 x 5 inch loaf pan. Let rise covered for 45 minutes or until dough has doubled.
Preheat oven to 375 degrees.
Coat top of dough with skim milk and bake for 35 to 40 minutes or until top is golden brown. Let cool before slicing.