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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This is a recipe I adapted from Maida Heatter's New Book of Great Desserts . It makes a delicious loaf that slices so neatly that you can make small tea sandwiches with either sweet or savory fillings. It's wonderful served with a fruit salad. The canola oil is optional. The loaf tastes the same but stays moist longer with the oil. Ingredients:
2 cups whole wheat flour |
1/4 cup unsifted all-purpose white flour |
3/4 teaspoon salt |
1 teaspoon baking soda |
6 ounces raisins |
1/2 cup milk |
1 cup buttermilk |
1/4 cup honey |
1/4 cup molasses (light or dark) |
1/4 cup canola oil (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Butter an 8 loaf pan and dust with flour.
3. Place flours and the salt in a large bowl.
4. Sift in baking soda and mix well.
5. Stir in raisins.
6. In a separate bowl, mix the milk, buttermilk, honey and molasses together. Add in oil if using.
7. Add liquid mixture to the dry mixture, stir.
8. Turn into the prepared loaf pan and smooth the top.
9. With the back of a spoon, make a trench doen the length of the loaf.
10. Bake for about 50 minutes, or until tester comes out clean.
11. Cool in the pan for about 15 minutes.
12. Turn out onto a rack to finish cooling.
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