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    You are in: Home / Recipes / Apricot Whole Wheat Bread Recipe
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    Apricot Whole Wheat Bread

    Average Rating:

    1 Total Reviews

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    • on January 07, 2012

      Dear Coffee Mom....I wanted your recipee to have a review, but to be fair, I changed the recipee to make it healthier still. I used 3/4 cup of agave syrup instead of honey( I know there is still a debate about agave syrup...), I doubled the amount of cinnamon, and I used an egg substitute. As you can see...I really did differ from your original recipee. I did keep the rest of your ingredient-measurement ratio, though. Next time I will add Vitamin C crystals to make the bread a bit more dense. I will lwt you know how it goes. I am also going to try a new product called Whey Low instead of Agave Syrup. This was an experiment that used your original recipee as a starting off point and it did turn out pretty well, inspite of the changes. As we know whole wheat is a traditionally denser bread. Gluten enhancer could be used as well, but I 'm thinking Vitamin C crystals would still be healthier. I hope you are o.k. with this review :)

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    Nutritional Facts for Apricot Whole Wheat Bread

    Serving Size: 1 (1350 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3098.6
     
    Calories from Fat 484
    15%
    Total Fat 53.8 g
    82%
    Saturated Fat 12.3 g
    61%
    Cholesterol 228.7 mg
    76%
    Sodium 2506.5 mg
    104%
    Total Carbohydrate 640.1 g
    213%
    Dietary Fiber 50.2 g
    200%
    Sugars 349.7 g
    1398%
    Protein 69.4 g
    138%

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