| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Bread | 8 | Servings |
INGREDIENTS
| 3 | c | Wholewheat pastry flour |
| 1 | c | Rye flour |
| 1 | c | Rolled oats |
| 1 1/2 | t | Baking soda |
| 1 1/2 | t | Salt |
| 1 1/2 | c | Rice milk, I used homemade |
| 1/2 | c | Strong coffee |
| 2 | T | Blackstrap molasses |
INSTRUCTIONS
Date: Fri, 17 May 1996 11:24:14 -0700 (PDT) From: Merry Young <[email protected]> Here is a modified version of the Irish Soda Bread in the Archives, I managed to cut the buttermilk and it came out great! mix dry & wet separately and then combine. knead lightly on floured surface, will be sticky at first, only three or four times. divide into two round loaves, slash with an X about 1/4 inch deep. Place on sheet sprinkled with cornmeal and BAKE at 425 for 15 minutes, then turn down to 350 and bake for about 30 minutes more. They are done when they are lightly browned on top and sound hollow when tapped on the bottom. Let cool on rack for at least 5-10 minutes before slicing in wedges or breaking off hunks. This bread is dark, fibery, and flavorful and easy enough to make every day. FATFREE DIGEST V96 #137 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 674.8mg
Potassium: 124.7mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Protein: 0g