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    You are in: Home / Recipes / Falls Mill Harvest Bread Recipe
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    Falls Mill Harvest Bread

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    1 Total Reviews

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    • on May 05, 2012

      Well, this was interesting! I had some leftover canned pumpkin in the freezer and also wanted to use my cornmeal, though it wasn't marked stone-ground. The dough seemed a quite dry at first, and I added 1/2 cup water. With that, I was able to make a fairly soft kneadable dough. I followed the recipe otherwise, except for using half honey and half molasses. The bread is predictably fairly dense, but is tender. I think it will be good for sandwiches sliced thin. I'm not sure the honey was a good idea. If I had used all molasses, the flavor might have been stronger. Or perhaps a little more salt would have helped. What I'm saying is that, although the bread will be enjoyed, I think the flavor could have been improved on a little. Thank you for sharing this recipe with us. It certainly seems good for the health.

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    Nutritional Facts for Falls Mill Harvest Bread

    Serving Size: 1 (1532 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1935.3
    Calories from Fat 182
    Total Fat 20.3 g
    Saturated Fat 8.8 g
    Cholesterol 34.6 mg
    Sodium 2020.1 mg
    Total Carbohydrate 387.4 g
    Dietary Fiber 30.8 g
    Sugars 33.9 g
    Protein 58.2 g

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