Five Grain Soda Bread
16 servings
1 cup All-purpose flour (see note)
3/4 cup Whole-wheat flour
4/4 cup Rye flour
5/4 cup Graham flour
6/4 cup Rolled oats 2 Tbsp raw cane sugar or corn syrup 1 Tbsp Baking powder 1 tsp Baking soda
7/2 tsp Salt 3 Tbsp vegetable. oil
8/4 cup Raisins (optional) 1 3/4 Tbsp lemon juice OR 1 3/4 Tbsp vinegar Plus soy milk to
make 1 3/4 cup
Mix vinegar or lemon juice with soy milk for sour milk and set aside. If using powdered soy 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. raw cane 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 oil. Stir in raisins (if using) and add soy sour milk mix
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.
Adapted from The Lighthearted Cookbook by Anne Lindsay, Heart & Stroke Foundation of Ontario Shared
by Elizabeth Rodier
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