Cracked Wheat Carrot Loaf

Serves 12


  • 1/2 cup Boiling water
  • 1/4 cup Cracked wheat
  • 1 Package active dry yeast
  • 1/4 cup Warm water
  • 1/3 cup Skim milk, warm
  • 1/4 cup Margarine
  • 1/4 cup Brown sugar, firmly packed
  • 1 tsp Salt
  • 1 cup Carrot, shredded
  • 1 Egg
  • 2 2/3 cups all-purpose flour
  • 2/3 cup Oat Bran Cereal


  1. In small bowl, pour boiling water over cracked wheat and let stand 15 minutes.
  2. Drain excess water; set aside.
  3. Dissolve yeast in warm water.
  4. In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt completely.
  5. In a small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture.
  6. Add enough remaining all-purpose flour to make a moderatelly stiff dough.
  7. Turn out onto a lightly floured surface.
  8. Knead about 10 minutes or until dough is smooth and elastic.
  9. Shape into ball.
  10. Grease large bowl. Place dough in bowl turning once to coat surface.
  11. Cover; let rise in warm place about 1 1/2 hours or until nearly double in size.
  12. Punch dough down; shape into loaf. Place in greased 9" by 5" loaf pan.
  13. Heat oven to 375.
  14. Bake 25-30 minutes, shielding crust with aluminum foil after 20 minutes of baking.
  15. Remove from pan; cool on wire rack.


  • 2 Starch

Nutrition Information

  • 30g Carbohydrates
  • 4g Protein
  • 1g Fat
  • 146 Calories

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.


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