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

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