Five-grain soda bread
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Five-grain soda bread
  Soda    Bread    Diabetic  
Last updated 6/12/2012 12:55:22 AM. Recipe ID 17257. Report a problem with this recipe.
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      Title: Five-grain soda bread
 Categories: Diabetic, Breads/bm
      Yield: 16 Servings
      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 ts 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
  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
  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 = 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

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Recipe ID 17257 (Apr 03, 2005)

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