Five-grain soda bread

 
                           FIVE-GRAIN SODA BREAD
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Diabetic                         Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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