Raisin-Nut Wheat Bread
"This is an old family favorite, which is a take-off on soda bread. I like to serve it with soup. It's also good as a snack, served with Irish breakfast tea."
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 8
ingredients
- 3 cups whole wheat flour
- 3⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (12 ounce) can evaporated milk
- 1 tablespoon honey
- 1⁄2 cup raisins
- 1⁄2 cup chopped nuts
directions
- Mix together the dry ingredients, in a large bowl.
- Stir in evaporated milk, honey and the raisins and nuts; mix until the dough holds together.
- Knead briefly (2 to 3 minutes) on a floured boad, until velvety; then form into a flattened round loaf and place on a greased baking sheet.
- Brush with water, cut a ctoss on top with a sharp, floured knife.
- Bake at 375 degrees F for 35 to 40 minutes, until browned.
- Cool on rack, slice thinly; Yields approximately 16 slices.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
