(NAPSA)—After 4,000 years of providing wholesome nourishment, fad diet gurus have made bread seem like a bad thing and blame it for contributing to the s nation’s obesity epidemic. Recent research, however, says differently. Revisions in the HHS and USDAdietary guidelines call for an increase in the daily recom- mended intake of whole grains, now a new encouragedfood group. Whole grain foods include whole erain pasta, whole grain breakfast cereals and breads made with whole grains, whole grain flours or the bran of wheat, barley, rye, corn, oats and brown rice. Research has found that eating whole grain breads can help with weight loss and weight loss main- tenance; reduce bad cholesterol and high blood pressure; reduce the incidence of diabetes and some cancers; as well as help to prevent heart disease. To help incorporate more whole erains into your diet, a comprehen- sive online database of whole grain bread recipes called goodfibes” was created by Fleischmann’s Yeast. One such recipe is delicious Seven Grain Bread. Filling the kitchen with a yeasty, nutty aroma, this bread has a thick and hearty crust, plus plenty of dietaryfiber. goodly SEVEN GRAIN BREAD 2 to 24 cups whole wheat flour 1 envelope Fleischmann’s RapidRise Yeast 1 teaspoonsalt 1 cup water 4 cup milk Delicious Seven Grain Bread adds variety and substanceto a bowl of soup or any meal. 2 tablespoons butter or margarine 2 tablespoons honey “4 cup seven-grain hot cereal In a large bowl, combine 1 cup flour, undissolved yeast, each half to 7-inch rope. Place ropes side by side in greased 8'2 x 4%-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400 F for 25 to 30 minutes or until done. and salt. Heat water, milk, but- Remove from pan; cool on wire (120 to 130 F). Stir in cereal; Nutrition Information Per Serving: Serving Size: one slice (“2 of recipe); Serving Weight: 2.2 ounces (61 grams); Calories: 130; Total Fat: 2.5 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 220 mg; Carbohydrates: 24 g; Dietary Fiber: 4 g (1.8 g/oz); Sugars: 3 g; Protein:5 g. ter and honey until very warm let stand 2 minutes. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide doughin half; roll rack. The Goodfibes database, which contains nearly 100 test kitchentested recipes with substantial fiber content, can be found at www.breadworld.com.
