Molasses Bran Bread & Variations
Yield
1 loafPrep
10 minCook
45 minReady
55 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
molasses
|
*
|
| 1 ½ | cups |
sour milk
or buttermilk |
|
| 1 ½ | cups |
bran
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
baking soda
|
|
| 118 | ml |
molasses
|
*
|
| 355 | ml |
sour milk
or buttermilk |
|
| 355 | ml |
bran
|
|
| 118 | ml |
raisins, seedless
|
|
| 355 | ml |
whole-wheat flour
|
|
Directions
Dissolve soda in molasses, add sour milk and mix well.
Mix in bran and raisins.
Gradually fold in flour; turn into an 8x4x2 inch loaf pan greased or lined with wax paper, and spread evenly.
Bake 45 minutes in a moderate oven at 350℉ (180℃).
My variations: I substitute ¾ cup skim milk + ¾ cup skim yogurt for the buttermilk.
I substitute 1½ cups oatmeal for the bran.
Last time I made this, I also added 2 grated carrots, and had nice carrot cake.
I also plump the raisins in the microwave with some water.
