Three Grain Cranberry Bread

Prepare two small loaf pans: butter them with wax paper, and butter the wax paper. Preheat the oven to 350 degrees. Sift together the two flours with the salt, baking soda, and baking powder. Stir in the rolled oats. Mix together with the buttermilk and molasses, and stir the wet mixture into the dry mix, along with the cranberries and chopped walnuts. Spoon the batter into the prepared pans, smooth it out, and bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for a few minutes, then remove from pans. Cool on racks further before slicing.


	\| home \| back to Recipes \| Three Grain Cranberry Bread 1 c white flour 1 c rye flour 1 tsp salt 1 tsp baking soda 1 1/2 tsp baking powder 1 1/4 c rolled oats 1 1/3 c buttermilk 1/4 c dark molasses 1 c dried cranberries 1/3 c walnuts Prepare two small loaf pans: butter them with wax paper, and butter the wax paper. Preheat the oven to 350 degrees. Sift together the two flours with the salt, baking soda, and baking powder. Stir in the rolled oats. Mix together with the buttermilk and molasses, and stir the wet mixture into the dry mix, along with the cranberries and chopped walnuts. Spoon the batter into the prepared pans, smooth it out, and bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for a few minutes, then remove from pans. Cool on racks further before slicing. Recipe featured in Bread Daily on 12/31/01.