1/4 c. toasted wheat germ
1 1/2 c. flour
1 c. water
Mix for "sponge" and let set 8 to 24 hours.
Add to above:
3/4 c. whole-wheat flour
1/3 c. powdered milk
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp salt
1/4 c. oleo
Combine dry ingredients and cut in oleo. Add to above and stir only to moisten. Gently stir in 3/4 cup well-drained blueberries. Pour into greased, floured tins, filling 3/4 full. Place tin in warm oven for 15 minutes. Remove from oven, reset to 400 and then bake for 25 to 30 minutes.
Mrs. Ellwyn (Ruth) Hartzler
Our Swiss Pantry II
First Mennonite Church
1987
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