| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Breads | 1 | Servings |
INGREDIENTS
| 1 | c | Whole-wheat flour |
| 1/2 | c | Cornmeal/preferably stone-ground |
| 1/2 | c | Wheat germ/preferably untoasted |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1 | lg | Egg; lightly beaten |
| 1 | c | Buttermilk |
| 1/3 | c | Molasses |
| 1 | tb | Canola oil |
INSTRUCTIONS
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 (0.5 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@prodigy.com Recipe by: Eating Well Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15, 1998
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