Breakfast Bread

Nov 21, 2018 | Syrup & Honey

Breakfast Bread

2 c. buttermilk
1/4 cup honey
1/4 cup molasses
2 tsp soda
1 tsp salt
1-1/2 c. whole wheat flour
1/2 c. wheat germ Ic white flour
1/4 c. raisins (optional)
1/2 c. chopped pecans (optional)

Directions: Mix together the buttermilk, honey, molasses, soda, and salt. Then, in another bowl, combine the whole wheat and white flour and add that blend to the buttermilk mixture. Stir in raisins and nuts and pour into a 9x5x3 inch loaf pan. Preheat oven to 400°, then turn back to 350° and bake for one hour. Turn loaf out inverted on a rack to cool. Best to wait one day before slicing and toasting.

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Panorama Orchards & Farm Market
PO BOX 157
East Ellijay, GA 30539

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