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Poppy Seed Oatmeal Bread |
| Yield: 16 servings |
Ingridients:
1 cup all-purpose flour
1 1/4 cup oatmeal, quick-cooking
1/4 teaspoon salt
1 1/2 cup buttermilk
1 each egg, large
1 cup whole wheat flour
1 tablespoon baking powder
2 teaspoon poppy seeds
1/4 cup honey, liquid
1 teaspoon butter, melted |
Preparation:
In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. |
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| Proximates |
|
|
| Water |
g |
25.81 |
| Energy |
kcal |
103 |
| Protein |
g |
3.32 |
| Total lipid (fat) |
g |
1.06 |
| Ash |
g |
1.15 |
| Carbohydrate, by difference |
g |
20.11 |
| Fiber, total dietary |
g |
0.7 |
| Minerals |
|
|
| Calcium, Ca |
mg |
121 |
| Iron, Fe |
mg |
2.12 |
| Magnesium, Mg |
mg |
13 |
| Phosphorus, P |
mg |
142 |
| Potassium, K |
mg |
75 |
| Sodium, Na |
mg |
136 |
| Zinc, Zn |
mg |
0.39 |
| Copper, Cu |
mg |
0.054 |
| Manganese, Mn |
mg |
0.15 |
| Selenium, Se |
mcg |
8.1 |
| Vitamins |
|
|
| Vitamin C |
mg |
0.4 |
| Thiamin |
mg |
0.18 |
| Riboflavin |
mg |
0.176 |
| Niacin |
mg |
1.894 |
| Pantothenic acid |
mg |
0.189 |
| Vitamin B-6 |
mg |
0.022 |
| Folate |
mcg |
20 |
| Vitamin B-12 |
mcg |
0.06 |
| Vitamin A, IU |
IU |
17 |
| Vitamin E |
mg_ATE |
0.105 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
0.367 |
| Fatty acids, total monounsaturated |
g |
0.244 |
| Fatty acids, total polyunsaturated |
g |
0.309 |
| Cholesterol |
mg |
2 |
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