Yield: 1 Servings
|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|
|1 large||Egg; lightly beaten|
|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