Recipe of Five-Grain Soda Bread - Food Recipes

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Title: Five-Grain Soda Bread
Categories : Diabetic, Breads/bm
Serving size: 16 servings 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 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 = 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