| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Whole-wheat flour; preferably stone-ground |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Oat or other flour; (corn meal, barley, buckwheat, millet) |
| 2 |
tb |
Wheat germ |
| 2 |
ts |
Sugar; (optional) |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt; (optional) |
| 1 |
c |
Buttermilk; (or Yogurt) |
| 1 1/4 |
c |
Or more skim milk |
| 1 |
|
Egg white; (optional) |
| 1 |
|
Whole egg; (optional) |
| 1 |
tb |
Vegetable oil |
| 1/4 |
ts |
Vanilla extract; (optional) |
INSTRUCTIONS
DRY INGREDIENTS
WET INGREDIENTS
1. Mix together all the dry ingredients in a medium bowl.
2. In a second bowl, combine the wet ingredients, whipping them enough to
beat the egg white and whole egg lightly. Add these to the dry ingredients,
stirring just to combine them. The batter can stand for 10 minutes out of
the refrigerator or for an hour or more refrigerated.
If you do not have oat flour or an alternative, add another 1/4 Cup of
whole-wheat flour to the dry ingredients.
Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar
and vanilla. I usually add a little more milk, the batter according to
directions is very thick.
Posted to Bread-bakers Digest by Dan Aldrich <daldrich@earthlink.net> on
Apr 05, 1998
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