Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 package Active dry yeast
1/2 cup Warm water (about 110ºF)
1/8 teaspoon Ground ginger
3 tablespoons Honey
1 can Evaporated milk
1 teaspoon Salt
2 tablespoons Salad oil
2 1/2 cups All-purpose flour, unsifted
1 1/4 cups Whole wheat flour, unsifted
1/2 cup Wheat germ
1/4 cup Cracked wheat
1 cup Coarsely chopped, natural American pistachios
In a large bowl, combine yeast, water, ginger, and 1 tablespoon of the honey; let stand in a warm place until bubbly (about 20 minutes). Stir in remaining honey, milk, salt, and oil. Stir together all-purpose flour, whole wheat flour, wheat germ, pistachios and cracked wheat; add to liquid ingredients, 1 cup at a time, beating after each addition until well blended.
Spoon batter evenly into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place until lids pop off (about 55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans).
Bake uncovered in a 350º F. oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can, or until bread sounds hollow when tapped. Let cool in cans on racks for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can and let cool in an upright position on rack.