FIVE-GRAIN SODA BREAD

      Title: FIVE-GRAIN SODA BREAD
  Categories: Diabetic, Breadmaker
       Yield: 16 Servings
  
       1 c  All-purpose flour (see note)
     3/4 c  Whole-wheat flour
     3/4 c  Rye flour
     3/4 c  Graham flour
     3/4 c  Rolled oats
       2 tb Granulated sugar
       1 tb Baking powder
       1 ts Baking soda
     1/2 ts Salt
       3 tb Soft margarine or veg. oil
     3/4 c  Raisins (optional)
   1 3/4 c  Buttermilk
            OR 1 3/4 tb lemon juice
            OR 1 3/4 tb vinegar
            Plus milk to make 1 3/4 cup
  
   Mix vinegar or lemon juice with milk for sour milk and set aside. If
   using powdered skim milk, use almost 2/3 cup powder and enough water
   to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
   water to make the 1 3/4 cup measure.
   
   If you do not have all the different kinds of flour, use what you do
   have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
   all-purpose flour. Make a note of the ingredients and a note of the
   result.
   
   Sugar could possibly be left out, especially if 2 tbsp. or more of
   raisins (or finely chopped dates) are used.
   
   Combine dry ingredients in a bowl.  Cut in margarine or oil. Stir in
   raisins (if using) and add buttermilk or sour milk to make a soft
   dough.
   
   Knead lightly on a floured surface until smooth. Place on a greased
   baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
   large X about 1/4 inch deep on top.  OR make 2 smaller loaves.
   
   Bake at 350 F for about 1 hour or until toothpick inserted in the
   center comes out clean.
   
   1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
   grams protein, 22 grams carbohydrate,
       185 mg sodium, 1 mg cholesterol
   
   Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart &
   Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94
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