Sunday, January 22, 2006

Raisin Bran Bread

1 2/3 c whole wheat flour
1 c wheat bran
1/4 c nine-grain cereal
2 T ground flaxseed
1 t baking soda
1 1/2 c lowfat milk
1/2 c molasses
2 T walnut or vegetable oil
1 T lemon juice
1/2 - 3/4 c raisins
1/2 - 3/4 c chopped pecans or walnuts

Place the flour, wheat bran, cereal, flaxseed and baking soda in a large bowl, and stir to mix well. Place the milk, molasses, oil, and lemon juice in a medium-sized bowl, and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the raisins. Coat an 8x8x4" loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325˚ for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake. Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.)

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