Five-Grain Quick Bread

Ingredients

• 1 cup oats 
• 2 cups flour whole wheat
• 1 cup flour all-purpose
• 0.3 cup brown sugar packed
• 1 teaspoon baking soda 
• 1 teaspoon cream of tartar 
• 0.8 teaspoon salt 
• 0.3 cup butter firm cut into small pieces
• 0.5 cup golden raisins 
• 1  eggs 
• 1.5 cups buttermilk 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender

Directions

1. Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
2. In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt.
3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
4. In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
5. On cookie sheet, shape and press dough into 7-inch round.
6. Cut large X, 1/4 inch deep, into top of dough, using sharp knife.
7. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
8. Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.