Recipe - Molasses Sourdough Pumpernickel Bread

2 cup Flour
1 cup Whole wheat flour
2 teaspoon Baking soda
One half teaspoon Salt
1 cup Plain yogurt, lf
1/3 cup Molasses (can sub honey)
One fourth cup Ff smart beat
One fourth cup Ff sour cream

Mix dry ingredients in a large bowl. Mix wet in a smaller bowl, then
combine with dry and mix well. Turn out onto lightly floured board and
knead until fairly smooth, 1 or 2 minutes. Place on pammed cookie sheet and
shape into a flattened ball, about 1.5 to 2 inches high. Cut a shallow X in
the top. Bake at 325 for 35 40 minutes, until a tester come out clean.
Spray top with ICBINB spray (lightly) and cool completely before storing.
This is dense, moist and filling, and would be great with soups or salads.
I figured the whole thing to have no more than 6 grams of fat3 for the
yogurt, and a couple for the flours and butter spray. It's pretty large, so
I think a serving would be about 1/12, which would make it about .5 grams
per serving. Posted to Digest eatlf.v097.n163 by Nicki Eger
eger@sled.gsfc.nasa.gov on Jun 26, 1997