| 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 |
ts |
Baking soda |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Rice milk (I used homemade) |
| 1/2 |
c |
Strong coffee |
| 2 |
tb |
Blackstrap molasses |
INSTRUCTIONS
Date: Fri, 17 May 1996 11:24:14 -0700 (PDT)
From: Merry Young <merryy@gladstone.uoregon.edu>
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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