| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Icelandic |
Breads |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar, packed |
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Rolled oats |
| 1 |
c |
Dark rye flour |
| 2 |
c |
Whole wheat flour |
| 2 |
c |
All purpose flour |
| 1 |
ts |
Salt |
| 4 |
ts |
Baking soda |
| 2 1/2 |
c |
Buttermilk |
INSTRUCTIONS
This soda bread recipe comes from an Icelandic farmhouse. It's
dark,delicious, and full of wholesome grains. It's also excellent toasted.
Preheat the oven to 350F. Grease two 9x5x3 inch loaf pans. In a large
bowl, cream together the brown sugar and butter. Mix the rolled oats,rye
flour, whole wheat flour, all purpose flour, salt, and baking soda together
in another bowl, then add the creamed mixture along with the buttermilk.
Mix until well blended. Divide the mixture between the two pans and smooth
the tops. Bake 1 hour or until a wooden skewer inserted in the center comes
out clean. Turn out of pans and cool on racks. Makes 2 loaves.
Origin: Cookbook Digest, Sept/Oct 1993. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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