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German Brown Bread (Graubrot)
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Topic: German Brown Bread (Graubrot) (Read 881 times)
Olga Drozd
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German Brown Bread (Graubrot)
«
on:
January 20, 2024, 04:24:22 PM »
German Brown Bread (Graubrot)
This is a quick bread, leavened by a reaction of the buttermilk and baking soda, not yeast.
1 1/2 cups unbleached all purpose flour
1 cup rye flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup finely chopped walnuts
1/2 cup raisins
1 teaspoon salt
2 cups buttermilk
1/2 cup dark molasses
2 teaspoons baking soda
Preheat oven to 325 degrees F. Lightly grease a 9 x 5-inch loaf pan.
In a large bowl, combine all purpose flour, rye flour, whole wheat flour, brown sugar, walnuts, raisins and salt.
In a medium bowl, combine buttermilk or sour milk, molasses and baking soda, stirring with a wooden spoon.
The buttermilk or sour milk mixture will begin to bubble.
When it does, stir it into the flour mixture;
stir until all ingredients are thoroughly combined in a thick batter. Spoon batter into prepared pan.
Bake 55 to 65 minutes or until a wooden pick inserted in centre of loaf comes out clean. Using a spatula to loosen the sides, gently turn loaf out of pan; let cool on a wire rack. Makes 1 loaf, 4 to 6 servings.
NOTE: If buttermilk is not available,
add 1 Tablespoon lemon juice or vinegar to a 1-cup measure.
Add milk and let stand 10 minutes.
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International Recipes (Read only)
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Breads
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German Brown Bread (Graubrot)