| 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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