FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)

Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour) image

No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.

Provided by By Betty Crocker Kitchens

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
3 cups Gold Medal™ white whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup cold butter or margarine, cut into small pieces
1/2 cup dried cranberries, cherries or raisins
1 egg
1 1/2 cups buttermilk

Steps:

Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g