Round Raisin Whole-Wheat Bread Recipe
Ingredients
| Buttermilk | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Molasses | 1⁄4 Cup (4 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Raisins | 3⁄4 Cup (12 tbs), cut up 1/4 cup chopped nuts (cut up 1/4 cup chopped nuts) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2099 Calories from Fat 362
% Daily Value*
Total Fat 41 g63.2%
Saturated Fat 6.2 g30.8%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1887.7 mg78.7%
Total Carbohydrates 401 g133.8%
Dietary Fiber 24.2 g97%
Sugars 157.9 g
Protein 50 g100.5%
Vitamin A 5.1% Vitamin C 5.2%
Calcium 69.8% Iron 104.7%
*Based on a 2000 Calorie diet
Directions
Beat until well-blended.
Add raisins and nuts.
Stir together the flours, baking powder, and baking soda.
Add the buttermilk mixture and stir only until the dry ingredients are moistened.
Pour into a greased 3 pound shortening can or other 6 to 8 cup mold.
Cover loosely with aluminum foil.
Place in slow cooker.
Cover and cook on high 2 to 3 hours or until a skewer inserted into bread comes out clean.
Cool in mold 10 to 20 minutes.
Invert and cool on wire rack.
Cool completely be fore slicing.
Chef
