This recipe is like a bran
muffin mix with some tasty and nutritious additions. I usually make a couple
of loaves in the summer to take with me on camping trips. They freeze well,
and if wrapped in foil will stay fresh for days, even sitting around in a
hot car. Break off a piece to take along on those day long hikes or canoe
trips. Sure beats that horrible trail mix, or those sawdust tasting granola
bars you can buy.
1 1/2 cups Bran
1 1/2 cups flour (1 whole wheat, 1/2 white)
1/2 cup wheat germ (optional)
2 tablespoons brown sugar
2 handfuls coconut
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
Cut in with a knife, or use your fingers:
1/4 cup oil
Add options if you like:
1 cup sunflower seeds, or
1 cup raisins or currants.
I like 2/3 cup of raisins (chopped a bit) and 1/3 cup of chocolate chips.
If you're feeding this to kids, chocolate chips are a must!
1 1/2 cups of buttermilk to make a firm dough.
If you don't want to buy buttermilk, use 1 1/4 cups of whole milk and
add 1 1/4 tablespoons of lemon juice or vinegar. Stir, and let sit for 5
minutes before adding to the dry ingredients.
Gently form dough into a large ball, or divide in half to make two. On
a buttered cookie sheet, form into a loaf shape about 1 or 1 1/2 inch thick.
Bake at 400 degrees F, until toasty brown, about 20 - 25 minutes for 2 smaller
loaves, 30 minutes for one large one.