Recipes: Brown Bread, Bannock, Italian Oatmeal Brulee

Makes 1 loaf (12 slices).

Note: From King Arthur Flour Baking Education Center.

• 3 1/2 c. (14 oz.) whole wheat flour

• 1/4 c. (1 oz.) unbleached all-purpose flour

• 2 tsp. salt

• 2 tsp. instant yeast

• 2 tbsp. molasses or black treacle

Directions

Preheat oven to 450 degrees. In bowl of stand mixer, stir together the flours, salt and yeast, using the paddle attachment. Stir in the molasses and water. Blend to make a thick, sticky dough. Turn the mixer up to medium and beat for about 2 minutes. (The mixing can also be done by hand, with a very heavy spoon.)

Turn batter into a well-greased 8½- by 4½-inch loaf pan. Cover with plastic wrap and let rise for 30 to 45 minutes, or until the dough nearly reaches the top of the loaf pan.

Bake loaf in the middle of the oven for 10 minutes. Reduce the heat to 425 degrees and bake 35 to 40 minutes more, or until the top is richly browned and the loaf sounds hollow when tapped.

Turn out onto a rack and let cool completely before slicing.

Calories133Fat1 gSodium395 mg

Carbohydrates29 gSaturated fat0 gCalcium20 mg

Protein5 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 2 bread/starch.

Makes 1 loaf (10 slices).

• 1/2 c. dried currants

• 2 c. (8 oz.) unbleached all-purpose flour

• 2 tbsp. sugar

• 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 2 tbsp. unsalted butter, chilled and cut into dice-size pieces

• About 1 c. (8 oz.) buttermilk

Directions

Preheat oven to 375 degrees.

Soak currants in water for 30 minutes; drain them.

Cut the butter into the flour mixture until it is the size of small peas. Stir in the currants.

Add the buttermilk slowly until dough is soft and cohesive; you may not need it all.

Turn the dough out onto a lightly floured surface and knead gently with floured hands until smooth.

Press dough into a 7-inch round on a parchment-covered baking sheet. Score the top with a cross about ½ inch deep. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition information per slice:

Carbohydrates26 gSaturated fat2 gCalcium52 mg

Protein3 gCholesterol7 mgDietary fiber1 g

Diabetic exchanges per serving: ½ fruit, 1 bread/starch, ½ fat.

Serves 2.

Note: From King Arthur Flour Baking Education Center.

• 1 1/2 c. (12 oz.) plus 2 tbsp. water

• 1/8 tsp. salt

• 2 tbsp. dried apricots, chopped

• 2 tbsp. dried cherries

• 2 tbsp. dried figs, raisins, prunes or dates, chopped

• Demerara sugar

• Maple syrup, if desired

Directions

The night before: Place the oats in a bowl and cover with water 2 inches higher than the oats. Cover.

The day of serving: Drain the soaked oats and place in a saucepan with 1½ cups plus 2 tablespoons water. Simmer over medium heat until tender, but not mushy, about 15 minutes. Stir in the salt.

Sprinkle the demerara sugar over each and cook the topping with a blowtorch to caramelize.

Serve immediately with maple syrup if desired.

Nutrition information per serving:

Calories260Fat3 gSodium3 mg

Carbohydrates29 gSaturated fat0 gCalcium2 mg