| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour, all-purpose |
| 1 3/4 |
c |
Flour, whole-grain wheat |
| 3 |
tb |
Wheat bran, toasted |
| 3 |
tb |
Wheat germ |
| 2 |
tb |
Oats, rolled (raw) |
| 2 |
tb |
Brown sugar; packed |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter, unsalted; cut in pieces |
| 2 |
c |
Buttermilk |
INSTRUCTIONS
Preheat oven to 425¡F. Butter 9x5x3 loaf pan. Combine first eight
ingredients in large bowl; mix well. Add butter; rub in with fingertips
until mixture resembles fine meal. Stir in enough buttermilk to form soft
dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown
and and tester inserted into center comes out clean, about 45 minutes. Turn
out on to rack. Turn right side up and and cool on rack.
Posted to MC-Recipe Digest V1 #209
Date: Tue, 20 Aug 1996 19:20:17 -465800
From: Tony <atm-abq@rt66.com>
Serving Ideas : Great for breakfast and with hearty soups and stews.
NOTES : use 3/4 tsp baking soda at high altitudes
A Message from our Provider:
“God is glorified by a thankful heart.”