German Brown Bread (Graubrot)

[Olga Drozd]

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.