Five-Grain Soda Bread

Derf's Note:

Quick and easy--we make it often. Freeze well and very nice toasted. (if you don't have all the flours, use a combination of what you have to make a total of 3 1/4 cups). From The Lighthearted Cookbook by Anne Lindsay.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 16 slices

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ¾ cup rye flour
• ¾ cup graham flour
• ¾ cup rolled oat
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons soft margarine or 3 tablespoons vegetable oil
• ¾ cup raisins (optional)
• 1 ¾ cups buttermilk

Directions:

1. In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt.
2. Cut in margarine until well mixed.
3. Stir in raisins, if using, add buttermilk and stir to make soft dough.
4. Turn out onto lightly floured surface and knead about 10 times or until smooth.
5. Place on greased baking sheet, flatten into circle about 2 1/2 inches thick.
6. Cut a large "x" about 1/4 inch deep on top.
7. Bake in 350°F oven for 1 hour or until toothpick inserted in center comes out clean.

Reviews

[Art Messier]

One of the best.Easy to make, healthy, and delicious.Have made it several times..Art

[Chef #1029096]

This tastes good. I followed it as given and used craisins instead of the raisins. Mine did not rise as I thought it would. Basically the same size as before baking. I baked it only 40 minutes and the toothpick came out clean. Moist on the inside, crunchy on the outside.

[Zombiwoman]

I substituted like crazy - did not have buttermilk, but water-thinned yogurt worked beautifully and used flax seed meal in place of the rye - and this came out great! This one is a keeper!