Tuesday, November 30, 2010

Muesli Soda Bread





Sorting out my mom's old recipes this summer, I came across this recipe for muesli soda bread, quick loaf that uses whole wheat like my standard soda bread but also uses oats for a different flavour and texture. This soda bread is somewhere between soda bread and scone, in it's appearance. It is shaped into a round loaf and scored in an "x" shape rather than being baked in a pan. it is also sprinkled with oats and sesame seeds before baking . This bread is great as part of a ploughman's lunch served with sharp cheeses and grapes.


The loaf shape is nice because you can slice a thick wedge of this homey bread and douse it with honey and butter for breakfast. the oats add a nice richer flavour to it . I think this recipe will soon replace my usual recipe as it has a softer crust and it is certainly prettier.



Muesli Soda Bread

Makes 1 loaf, approx 20 slices

Dairy

Time: approx 2 hours, including baking time

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • ½ cup rolled oats
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup raisins
  • 2 tablespoons vegetable oil
  • 1-3/4 cups buttermilk

Topping:

  • 1 egg white
  • 1 tablespoon each rolled oats, wheat germ, oat bran, and sesame seeds

    1. In bowl, combine whole wheat and all-purpose flours, rolled oats, baking powder, soda and salt; Stir in raisins. Add oil to buttermilk; pour into flour mixture and stir to make soft dough.
    2. Turn out onto lightly floured surface; knead about 10 times or until smooth.
    3. Place on a greased or lined baking sheet; pat into a circle about 2-1/2 inches thick. Cut large shallow “X” on top.
    4. Topping: brush egg white over dough. Combine rolled oats, wheat germ, bran and sesame seeds; sprinkle over dough. Bake in 350 degree F oven for 65-70 minutes or until tester inserted in middle comes out clean.

Source: unknown, probably an old Canadian Living magazine…..

1 comment:

  1. It was from an old Canadian Living, the March 1992 issue. I had scanned it into my computer cookbook and looking at it today realized that my scanned version did not have the amount for buttermilk so went looking and found yours. Hopefully mine will look as good as yours when its done!

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