Quick Brown Bread
|Raisins/Null||1 Cup (16 tbs) (Null)|
|Warm water/Null||15 Tablespoon (1 Cup Minus 3 Teaspoons)|
|Safflower oil/Null||1⁄4 Cup (4 tbs) (Null)|
|Honey/Null||1⁄4 Cup (4 tbs) (Null)|
|Whole wheat flour/Null||1 Cup (16 tbs) (Null)|
|Unbleached flour/Null||3⁄4 Cup (12 tbs) (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Baking soda/Null||1⁄2 Teaspoon (Null)|
|Arrowroot baking powder/Null||3⁄4 Teaspoon (Null)|
|Molasses/Null||1⁄4 Cup (4 tbs) (Null)|
|Unprocessed bran flakes/Null||1 Cup (16 tbs) (Null)|
Soften the raisins in warm water and set aside.
Beat the egg.
Continue beating, adding oil and honey slowly.
Set egg mixture aside.
Measure and sift together the dry ingredients except the bran flakes.
Drain water from raisins, retaining water.
Water should measure 1 cup less 3 tablespoons; add more water if necessary.
Combine water with molasses.
Add dry ingredients and molasses water alternately to the egg mixture, beginning and ending with flour mixture.
Stir in bran flakes and raisins, combine thoroughly, and pour into a greased 8 x 4-inch loaf pan.
Bake at 350° 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
(Do not undercook.) Remove pan to a wire rack.
Let sit 5 minutes, then remove loaf from pan to finish cooling on wire rack.