Recipe - Five-Grain Soda Bread

1 cup Allpurpose flour (see note)
Three fourths cup Wholewheat flour
Three fourths cup Rye flour
Three fourths cup Graham flour
Three fourths cup Rolled oats
2 tablespoon Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
3 tablespoon Soft margarine or veg. oil
Three fourths cup Raisins (optional)
1 Three fourths cup Buttermilk
OR 1 Three fourths tablespoon lemon juice
OR 1 Three fourths tablespoon vinegar
Plus milk to make 1 Three fourths 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 One half cup milk. Stir, then add lemon juice, then add enough
water to make the 1 Three fourths cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 One fourth cups, or try One fourth cup wheat germ or bran plus 3 cups
allpurpose 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 One half inches thick. Cut
large X about One fourth 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 One half 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