Sunday, September 12, 2010

Cornmeal and Whole Wheat Loaf

This quick hearty loaf is from the most recent issue of Canadian Living magazine. It caught my eye because I liked the idea of combining some different textured grains but wanted something that didn't require a lot of kneading or resting time. This loaf fits the bill perfectly and also happens to be good way to use up ingredients in your pantry. A bit of all-purpose flour, some wholewheat flour, wheat bran, and cornmeal combine to make a dense loaf with a slightly gritty texture from the cornmeal. This quick bread, lightly sweetened with honey, is versatile. I made it one evening as an accompaniment to a vegetable soup, but it is also wonderful toasted the next morning with butter and marmalade. I think this is one recipe that I will be revisiting a lot in my future.

Cornmeal and whole wheat loaf

Makes 1 loaf

Dairy, time: 20 minutes + 50 minutes baking time

  • 1-1/4 cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup cornmeal
  • 1/3 cup wheat bran
  • ¼ cup packed brown sugar
  • 1-1/2 teaspoons baking soda
  • ½ teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup butter melted
  • 3 tablespoons liquid honey
  • 2 eggs

    1. In a bowl, stir together all-purpose flour, whole whet flour, cornmeal, wheat germ, brown sugar, baking soda, and salt.
    2. Stir together, buttermilk, butter, honey, and eggs, stir into flour mixture. Scrape into greased 8x4 inch loaf pan.
    3. Bake in 350 degree F oven until cake tester inserted in centre comes out almost clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Remove from pan, let cool on rack.

From: Canadian Living Magazine September 2010

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