Five Grain Soda Bread Food

FIVE-GRAIN SODA BREAD

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.

FIVE-GRAIN SODA BREAD

Steps:

• Mix vinegar or lemon juice with milk for sour milk and set aside. If using powdered skim milk, use almost 2/3 cup powder and enough water to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough water to make the 1 3/4 cup measure. If you do not have all the different kinds of flour, use what you do have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups all-purpose flour. Make a note of the ingredients and a note of the result. Sugar could possibly be left out, especially if 2 tbsp. or more of raisins (or finely chopped dates) are used. Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in raisins (if using) and add buttermilk or sour milk to make a soft dough. Knead lightly on a floured surface until smooth. Place on a greased baking sheet and flatten into a circle about 2 1/2 inches thick. Cut large X about 1/4 inch deep on top. OR make 2 smaller loaves. Bake at 350 F for about 1 hour or until toothpick inserted in the center comes out clean. 1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4 grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart & Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

FIVE-GRAIN QUICK BREAD

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.

WHOLE GRAIN IRISH SODA BREAD

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.

SEEDED WHOLE GRAIN SODA BREAD

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.

IRISH SODA BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
• Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
• Bake loaves at 325 degrees F (165 degrees C) for 1 hour.