Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Bread
Yield: 4 Servings
| 2 1/2 | c | Whole-Wheat Flour |
| 1/3 | c | Brown Sugar |
| 1 | c | Raisins; Mixed Dark & Light |
| 1 7/8 | c | Buttermilk |
| 1 1/2 | c | Wheat Germ |
| 1/2 | ts | Salt |
| 2 | ts | Baking Soda |
| 1/3 | c | Molasses |
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately mix
it into the dry ingredients. Spoon the batter into the greased pan. Bake
at once. The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack. Makes 1 loaf.