Post by Loupy on Aug 28, 2010 15:38:03 GMT -7
Five-Grain Soda Bread
Makes: 16 servings
Ingredients:
1 c All-purpose flour (see note) 1/2 ts Salt
3/4 c Whole-wheat flour 3 tb Soft margarine or veg. oil
3/4 c Rye flour 3/4 c Raisins (optional)
3/4 c Graham flour 1 3/4 c Buttermilk
3/4 c Rolled oats OR 1 3/4 tb lemon juice
2 tb Granulated sugar OR 1 3/4 tb vinegar
1 tb Baking powder Plus milk to make 1 3/4 cup
1 ts Baking soda
Instructions:
Mix vinegar or lemon juice with milk for sour milk and set aside.
If using powdered skim milk, use almost 2/3 cup powder and enough
water to make 1 1/2 cup milk.
Stir, then add lemon juice, then add enough water to make the 1 3/4 cup measure.
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 1/2 inches thick.
Cut large X about 1/4 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.
(Note) If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 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.
Nutritional Information:
1/16 recipe equals
128 calories,
1 1/2 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
Makes: 16 servings
Ingredients:
1 c All-purpose flour (see note) 1/2 ts Salt
3/4 c Whole-wheat flour 3 tb Soft margarine or veg. oil
3/4 c Rye flour 3/4 c Raisins (optional)
3/4 c Graham flour 1 3/4 c Buttermilk
3/4 c Rolled oats OR 1 3/4 tb lemon juice
2 tb Granulated sugar OR 1 3/4 tb vinegar
1 tb Baking powder Plus milk to make 1 3/4 cup
1 ts Baking soda
Instructions:
Mix vinegar or lemon juice with milk for sour milk and set aside.
If using powdered skim milk, use almost 2/3 cup powder and enough
water to make 1 1/2 cup milk.
Stir, then add lemon juice, then add enough water to make the 1 3/4 cup measure.
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 1/2 inches thick.
Cut large X about 1/4 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.
(Note) If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 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.
Nutritional Information:
1/16 recipe equals
128 calories,
1 1/2 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
