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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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From Cooking Light, this is a wonderful dark bread that needs no yeast. Hearty and delicious, it's a great accompaniment to soup. It makes 2 loaves...one to eat and one to freeze. Ingredients:
cups fat-free buttermilk |
1/2 cup regular oats |
1/4 cup unsulfured molasses |
2 tablespoons vegetable oil |
2 3/4 cups all-purpose flour |
1 cup whole wheat flour |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup raisins |
1 tablespoon yellow cornmeal |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients in a medium bowl.
3. Lightly spoon flours into dry measuring cups; level with a knife.
4. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
5. Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins.
6. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.
7. Turn half of dough out onto a lightly floured surface.
8. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf.
9. Place on a baking sheet dusted with cornmeal.
10. Repeat procedure with remaining dough.
11. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
12. Bake at 400° for 20 minutes.
13. Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped.
14. The loaves brown quickly and may appear done before they really are.
15. Let stand 15 minutes before slicing.
16. Nutritional Information
17. Calories:126 (11% from fat)
18. Fat:1.5g (sat 0.2g,mono 0.3g,poly 0.8g)
19. Protein:3.4g
20. Carbohydrate:25.2g
21. Fiber:1.6g
22. Cholesterol:0.0mg
23. Iron:1.3mg
24. Sodium:243mg
25. Calcium:50mg
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