| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 3/4 |
c |
Raisins |
| 3/4 |
c |
Coarsely chopped walnut |
| 2/3 |
c |
All purpose flour |
| 1/2 |
c |
Rye flour* |
| 1/2 |
c |
Yellow corn meal |
| 1/2 |
c |
Golden brown sugar |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cloves |
| 2 |
c |
Buttermilk |
| 1/2 |
c |
Dark molasses |
INSTRUCTIONS
Preheat oven to 350F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch
loaf pans. Stir first 3 ingredients in large bowl to blend. Whisk
buttermilk and molasses in small bowl. Mix into dry ingredients.
Divide batter between prepared pans. Bake until tester inserted into
center comes out clean, about 40 minutes. Cool in pans on racks 15
minutes. Turn out loaves onto racks and cool. (Can be made one day
ahead. Wrap tightly in plastic; store at room temperature.)
Makes 2 loaves.
Bon Appetit February 1995
Converted by MC_Buster.
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