Five Grain Soda Bread Food

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FIVE-GRAIN QUICK BREAD



Five-Grain Quick Bread image

Relish this rich whole-grain cereal and wheat flour bread - a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 11

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup firm butter or margarine, cut into small pieces
1/2 cup golden raisins
1 egg
1 1/2 cups buttermilk

Steps:

  • Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
  • In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
  • In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
  • On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
  • Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 11 g, TransFat 0 g

SEEDED WHOLE GRAIN SODA BREAD



Seeded Whole Grain Soda Bread image

"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate food editor

Provided by Claire Saffitz

Categories     Bread     Healthy     Quinoa     Whole Wheat     Thanksgiving     Kid-Friendly     Bon Appétit     St. Patrick's Day     Seed     Bake     Small Plates

Yield Makes one 8"-diameter loaf

Number Of Ingredients 14

1/4 cup millet
1/4 cup quinoa
2 tablespoons amaranth
1 cup old-fashioned oats, plus more for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons flaxseed
1 tablespoon kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus more for topping
4 tablespoons unsalted butter, cut into pieces
3 tablespoons brown rice syrup or mild-flavored (light) molasses

Steps:

  • Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
  • Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
  • Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
  • Do ahead
  • Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

FIVE-GRAIN SODA BREAD



Five-Grain Soda Bread image

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.

Provided by Derf2440

Categories     Quick Breads

Time 1h15m

Yield 16 slices

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup rye flour
3/4 cup graham flour
3/4 cup rolled oats
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons soft margarine or 3 tablespoons vegetable oil
3/4 cup raisins (optional)
1 3/4 cups buttermilk

Steps:

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

WHOLE GRAIN IRISH SODA BREAD



Whole Grain Irish Soda Bread image

This super easy and quick to make soda bread tastes lovely and is the perfect accompaniement to soup or stew or some hearty cheese. I like that there is neither sugar nor fat in this recipe and it still comes out moist and yummy.

Provided by Lalaloula

Categories     Quick Breads

Time 32m

Yield 1 small loaf

Number Of Ingredients 4

225 g whole wheat flour (I used whole spelt flour)
3/4 teaspoon baking soda
1/2 teaspoon sea salt
175 ml buttermilk, might need more (low fat)

Steps:

  • In a big bowl combine flour, baking soda and salt. Make a well in the center.
  • Add buttermilk and stir to combine. Knead into a smooth, shaggy dough. If the dough is too wet, add more flour, if it is too dry, add a tad more buttermilk.
  • On a lightly floured surface roll into a ball. Place on a paper-lined baking sheet and slightly pat down.
  • Make a cross on top using a sharp knife. Sprinkle some flour on top.
  • Bake in the preheated oven at 200°C/400°F for about 25 minutes checking in near the end to prevent overbrowning. If a toothpick inserted in the centre comes out clean, it is ready. Alternatively you can tap it on the bottom and if it sounds hollow, it is ready.
  • Remove to a wire rack to cool completely.
  • This is best eaten the day it is made, but will keep wrapped in a clean tea towel for a few days.

Nutrition Facts : Calories 833.4, Fat 7.2, SaturatedFat 1.9, Cholesterol 7.2, Sodium 2298.7, Carbohydrate 169.8, Fiber 24, Sugar 9.5, Protein 35.5

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