Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)

 

1

cup 5-grain rolled whole-grain cereal or old-fashioned oats

3

cups Gold Medal® white whole wheat flour

1/3

cup packed brown sugar

1

teaspoon baking soda

1

teaspoon cream of tartar

3/4

teaspoon salt

1/4

cup cold butter or margarine, cut into small pieces

1/2

cup dried cranberries, cherries or raisins

1

egg

1 1/2

cups buttermilk

• 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• 2 In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
• 3 In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
• 4 On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• 5 Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.