Showing You How To Give Up Sodium Without Giving Up Your Life
Almost Cornell Bread
This low sodium version of Cornell Bread was sent in by Mary. Cornell Bread is a recipe developed at Cornell University to add more nutrients to bread.
3 1/2 c Bread Flour,divided
4 T gluten flour
4 T buttermilk powder
4 T soy flour
5 t Wheat Germ
1/4 t citric acid powder
1/8 t Salt Substitute,(optional)
2 1/2 t yeast
1 c Bottled Water
1/4 t sugar
1/4 c peanut oil
1/4 c honey
1 egg,lightly beaten
1 T liquid lecithin
Mix 2 cups flour with the rest of the dry ingredients. Dissolve yeast in water and let sit a while (5-10 min). Add sugar to yeast and water, let sit until it starts foaming (5-10 min). Add wet ingredients (yeast mixture last) to the dry mix. Add flour as necessary (about 1 3/4 cups) and knead. Let rise in oiled bowl. Shape into loaf and let rise in parchment lined loaf pan. Bake at 375 about 35 minutes. Cover loosely with foil after the first 10-15 minutes.
Yield: 15 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
1.5 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
1 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 15 Amount Per Serving |
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| Calories | 196 |
| Calories from Fat | 53 |
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| % Daily Values * | |
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Total Fat 6 gr Saturated Fat 1 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 2 gr Cholesterol 18 mg Sodium 17 mg Potassium 128 mg Carbohydrates 30 gr Dietary Fiber 1.2gr Protein 6 gr |
9% 5% 6% 1% 3% 10% 5% |
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Vitamin A Vitamin C Calcium Iron |
6% 1% 3% 10% |
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* Percent Daily Values are based on a 2000 calorie diet |
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