Title: Five-Grain Soda Bread
Categories: Diabetic Bread
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 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

previous

next