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Tuesday, December 13, 2016

Five-Grain Soda Bread

Categories: Diabetic, Breads/bm
      Yield: 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 and
  Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

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