Yield: 16 Servings
1 c All-purpose flour (see note)
3/4 c Whole-wheat flour
3/4 c Rye flour
3/4 c Graham flour
3/4 c Rolled oats
2 tablespoon Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
3 tablespoon Soft margarine or veg. oil
3/4 c Raisins (optional)
1-3/4 c Buttermilk
OR 1-3/4 tablespoon lemon juice
OR 1-3/4 tablespoon vinegar
Plus milk to make 1-3/4 cup
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 tablespoon 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