Five-Grain Quick Bread

Relish this rich whole-grain cereal and wheat flour bread – a delicious treat. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 6, 2011

Make with

Gold Medal Flour

Ingredients

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

cups Gold Medal™ whole wheat flour

cup Gold Medal™ all-purpose flour

1/3

cup packed brown sugar

teaspoon baking soda

teaspoon cream of tartar

3/4

teaspoon salt

1/4

cup firm butter or margarine, cut into small pieces

1/2

cup golden raisins

egg

1 1/2

cups buttermilk

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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 flours, 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 course crumbs. Stir in raisins.
3

In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
4

On cookie sheet, shape and press dough into 7-inch round. Cut large X, 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 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

This old-fashioned soda bread is very moist and flavorful, quick to make and a great choice to serve with soup or when entertaining. Whole wheat flour contains all parts of the grain, including the germ, so store it in the refrigerator to keep it fresh.
Whole Grain Serving: 2