Tweaked Traditional Cardamom Bread

• 4 - 4 1/2 cups whole wheat flour
• 14 g active dry yeast
• 3/4 cup Splenda Sugar Blend for Baking
• 2 teaspoons ground cardamom
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon ground ginger
• 1/2 cup water
• 1/2 cup 1% low-fat milk
• 1/2 cup Smart Balance Omega Plus
• 1 cup Egg Beaters egg substitute

1. In large mixed bowl, combine 1 1/2 cups flour, yeast, sugar, cardamom, salt, cinnamon, cloves and ginger; mix well. Heat water, milk and butter to 120F to 130F, butter does not need to melt. Add to flour mixture; add eggbeaters. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, graduall stir in enough remaining flour to make a stiff batter.
2. Spoon batter into a well greased 12 cup Bundt pan. Cover; let rise in warm place until light and doubled, about 1 1/2 hours. Bake in pre-heated 375F oven for 30 to 35 minutes until golden brown. Remomve from pan; cool for about 5 to 10 before serving.

whole wheat flour, active dry yeast, splenda sugar, ground cardamom, salt, cinnamon, clove, ground ginger, water, milk, egg beaters

Taken from www.food.com/recipe/tweaked-traditional-cardamom-bread-449987 (may not work)