Brown Bread Mix
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A dry mix of whole wheat flour, dates and raisins packed in a jar. Add buttermilk and molasses to bake a moist brown bread loaf, or give the jar as a gift with the label attached.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup flour
- 2 teaspoons baking soda
- 1 cup chopped dates
- 1 teaspoon salt
- 1 cup raisins
Equipment
- mixing bowl
- airtight jar
- loaf pan
Directions
- Stir the whole wheat flour, flour, baking soda, dates, salt, and raisins together in a large bowl.
- Mix until the fruit is spread evenly through the flour.
- Move to a clean, dry, airtight jar.
- Put the baking directions on the jar’s label.
Notes
Label/baking directions: add 2 cups buttermilk and 1/2 cup molasses, let stand 30 minutes, then bake in a greased loaf pan at 350°F for 45 to 50 minutes. In detail: preheat oven to 350°F, grease a loaf pan; combine 1 package mix, 2 cups buttermilk, and 1/2 cup molasses; let stand at room temperature 30 minutes; pour into pan; bake 45 to 50 minutes, until a tester comes out clean. Cool briefly in pan, then completely before slicing.
Storage: dry mix airtight in a cool, dry place up to 3 months. Loaf wrapped airtight about 2 days at room temperature or frozen 2 to 3 months.
Nutrition
Serving: 108g | Calories: 228kcal | Carbohydrates: 53g | Protein: 4.8g | Fat: 0.8g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 1.6mg | Sodium: 475mg | Potassium: 478mg | Fiber: 2.1g | Sugar: 30g | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 94mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 cups buttermilk, 1/2 cup molasses; flour counted as all-purpose flour, buttermilk counted as lowfat buttermilk. Brands and portions vary, so use it only as an approximation.
