Recipe: Breakfast Bread (using buttermilk, honey, molasses, and whole wheat flour)
Breads - Breakfast BreadsBREAKFAST BREAD
2 cups buttermilk
1/2 cup honey
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups whole-wheat flour
1/2 cup of wheat germ
1 cup all-purpose flour
1/4 cup raisins (optional)
Mix together the buttermilk, honey, molasses, soda and salt.
Then, in another bowl, combine the whole-wheat and white flour and add that blend to the buttermilk mixture. Stir in the raisins and pour the batter into a greased 9 by 5 by 3 loaf pan.
Preheat oven to 400 Degrees F, turn it back to 350 degrees F, slide in the pan and bake the bread for one hour. Turn the loaf out, inverted, on a rack to cool.
Wait one day before slicing and toasting this breakfast bread.
From: Recipelink.com
Source: Old recipe clipping: Mother Earth News, Edwin R. Pugsley, not dated
2 cups buttermilk
1/2 cup honey
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups whole-wheat flour
1/2 cup of wheat germ
1 cup all-purpose flour
1/4 cup raisins (optional)
Mix together the buttermilk, honey, molasses, soda and salt.
Then, in another bowl, combine the whole-wheat and white flour and add that blend to the buttermilk mixture. Stir in the raisins and pour the batter into a greased 9 by 5 by 3 loaf pan.
Preheat oven to 400 Degrees F, turn it back to 350 degrees F, slide in the pan and bake the bread for one hour. Turn the loaf out, inverted, on a rack to cool.
Wait one day before slicing and toasting this breakfast bread.
From: Recipelink.com
Source: Old recipe clipping: Mother Earth News, Edwin R. Pugsley, not dated
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