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FIVE-GRAIN SODA BREAD
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Breadmaker
Amount Measure Ingredient -- Preparation Method
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1 c All-purpose flour (see note)
3/4 c Whole-wheat flour
3/4 c Rye flour
3/4 c Graham flour
3/4 c Rolled oats
2 tb Granulated sugar
1 tb Baking powder
1 t Baking soda
1/2 ts Salt
3 tb Soft margarine or veg. oil
3/4 c Raisins (optional)
1 3/4 c Buttermilk
OR 1 3/4 tb lemon juice
OR 1 3/4 tb vinegar
Plus milk to make 1 3/4 cup
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.
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.
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.
1/16 recipe ñ28 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
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