Recipe by Pagan
This is another of our breakfast favorites with reasonable sugar and low fat. It was adapted from Elswet's mother's Tried and True's. We use Altern [Walmart Brand] sweetener and plain [non-instant and non-quick] oatmeal. I'm so sorry people seem to be having bad experiences with this recipe. We use it all the time and love it. :] PLEASE NOTE: There is NOTHING wrong with this recipe! I make it all the time, and just made it again, using these directions. The recipe calls for 1 1/4 cups warm water PLUS 1 tablespoon warm water. Apparently, people are missing the 1 1/4 cups warm water, and only using 1 tablespoon, so DUH it won't work that way!
Top Review by Hobittual
There was far too much liquid in this recipe. It was a heavy texture bread with an uneven salt distribution, the result of too much water. Also Altern is renowned for having a bitter aftertaste if the temperature is too high. In addition to all this there is too much yeast in the mix, it was over proven which was possibly the water/yeast combination. Apart from all that it was really quite nice, hmm yes very nice.
- 1 tablespoon fat-free margarine, room temperature
- 1 1⁄4 cups warm water, plus
- 1 tablespoon warm water
- 4 tablespoons sugar-free maple syrup
- 2⁄3 cup artificial sweetener, Slenda Altern etc
- 1 teaspoon salt
- 1 3⁄4 teaspoons cinnamon
- 1 cup oatmeal, plain uncooked
- 3 cups whole wheat flour, finely milled
- 1⁄2 cup raisins, whole
- 2 1⁄4 teaspoons active dry yeast
Directions See How It's Made
- Place ingredients in bread machine pan in order given, but sprinkle the raisins around the ingredients against the wall, and make a deep indentation in the center of the flour and measure in the yeast.
- Bake this on the basic cycle. It comes out beautifully on the medium crust setting. This recipe makes a 2 pound loaf.
- For nutritional values to be right, slice loaf in half, lay halves down, and slice into 3/8" slices. You should get approximately13 slices per half. A serving is 1 slice.