Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Whole-wheat flour |
½ cup | Cornmeal/preferably stone-ground |
½ cup | Wheat germ/preferably untoasted |
1 teaspoon | Baking powder |
½ teaspoon | Baking soda |
¾ teaspoon | Salt |
1 large | Egg; lightly beaten |
1 cup | Buttermilk |
⅓ cup | Molasses |
1 tablespoon | Canola oil |
1. Preheat oven to 350F. Lightly oil an 8-by-4-inch loaf pan or coat it with nonstick spray. 2. In a large bowl, whisk flour, cornmeal, wheat germ, baking powder, baking soda and salt. 3. In a medium bowl, whisk egg, buttermilk, molasses and oil. Add to flour mixture and stir with a rubber spatula just until combined. Scrape batter into prepared pan. 4. Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.
5. Turn bread out onto a wire rack. Serve warm or at room temperature.
Makes 12 slices. 115 calories per slice: 4 grams protein, 3 grams fat (½ gram saturated fat), 20 grams carbohydrate; 225 mg sodium; 19 mg cholesterol; 3 grams fiber.
Variation: This recipe also makes great crunchy muffins. Bake at 350(infinity)F for 15 minutes.
Deborah Madison's latest book, Vegetarian Cooking for Everyone (Broadway Books), is due out in October. >From Eating Well magazine web site: www.eatingwell.com. jmerrill@...
Recipe by: Eating Well
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998