Five-grain soda bread
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour (see note) |
| ¾ | cup | Whole-wheat flour |
| ¾ | cup | Rye flour |
| ¾ | cup | Graham flour |
| ¾ | cup | Rolled oats |
| 2 | tablespoons | Granulated sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Soft margarine or veg. oil |
| ¾ | cup | Raisins (optional) |
| 1¾ | cup | Buttermilk |
| OR 1 3/4 tb lemon juice | ||
| OR 1 3/4 tb vinegar | ||
| Plus milk to make 1 3/4 cup | ||
Directions
Mix vinegar or lemon juice with milk for sour milk and set aside. If using powdered skim milk, use almost ⅔ cup powder and enough water to make 1½ cup milk. Stir, then add lemon juice, then add enough water to make the 1 ¾ cup measure.
If you do not have all the different kinds of flour, use what you do have to make 3 ¼ cups, or try ¼ cup wheat germ or bran plus 3 cups all-purpose flour. Make a note of the ingredients and a note of the result.
Sugar could possibly be left out, especially if 2 tbsp. or more of raisins (or finely chopped dates) are used.
Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in raisins (if using) and add buttermilk or sour milk to make a soft dough.
Knead lightly on a floured surface until smooth. Place on a greased baking sheet and flatten into a circle about 2 ½ inches thick. Cut large X about ¼ inch deep on top. OR make 2 smaller loaves.
Bake at 350 F for about 1 hour or until toothpick inserted in the center comes out clean.
1/16 recipe = 128 calories, 1 ½ starch, 1 fat choice 3 grams fat, 4 grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart & Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94