This is another Edna Staebler recipe (like the Surprise Carrot Muffins) that I tweaked to eliminate refined carbs.
This time I used all whole wheat flour; in the past I have used part rye flour; whirred raw oats in the blender to get an oat flour and used it. It's fun to experiment.
I use butter instead of margarine; grating frig-hard butter right into the flour takes care of the "rub in..." step.
This is a wonderfully tasty bread, quick to make, slices freeze well and taste fresh baked when heated in the toaster oven.
The only time I ever had a problem with it was when I invited an Irish gentleman to tea, an Irish gent who loved Irish soda bread and expressed delight at being served it . When I sliced it - it was soggy in the middle . Laughter did save the day - but I was embarrassed.
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