Icelandic Three Grain Brown Bread
Yield
2 loavesPrep
20 minCook
60 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
rolled oats
|
|
| 1 | cup |
rye flour
dark |
|
| 2 | cups |
whole-wheat flour
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
baking soda
|
|
| 2 ½ | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
rolled oats
|
|
| 237 | ml |
rye flour
dark |
|
| 473 | ml |
whole-wheat flour
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2E+1 | ml |
baking soda
|
|
| 591 | ml |
buttermilk
|
|
Directions
Preheat the oven to 350℉ (180℃).
Grease two 9x5x3 inch loaf pans.
In a large bowl, cream together the brown sugar and butter.
Mix the rolled oats, rye flour, whole wheat flour, all purpose flour, salt, and baking soda together in another bowl, then add the creamed mixture along with the buttermilk.
Mix until well blended.
Divide the mixture between the two pans and smooth the tops.
Bake 1 hour or until a wooden skewer inserted in the center comes out clean.
Turn out of pans and cool on racks.
