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
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:
Yields
1 Servings