Recipe: Quick Buttermilk Bread (no yeast, using cornmeal and whole wheat flour)

QUICK BUTTERMILK BREAD

"Whole-wheat flour, all-purpose flour and cornmeal are the main dry ingredients in this quick bread recipe. The result is a chewy yet light-textured bread with a delicate flavor. The topping of toasted sesame seeds adds a little crunch. This bread is a great accompaniment to soups, salads and most entrees."

Canola oil spray
1 cup whole-wheat flour, sifted
1/2 cup all-purpose flour, sifted
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely minced fresh oregano, basil or thyme leaves
1 1/4 cups fat-free buttermilk
1 egg, slightly beaten
2 tablespoons honey
2 tablespoons canola oil
1 tablespoon sesame seeds

Preheat oven to 350 degrees F. Lightly spray the interior of an 8-by-4-inch loaf pan with the oil spray.

In a bowl, combine all the dry ingredients and fresh herbs but save the sesame seeds for later.

In a separate bowl, combine buttermilk, egg, honey and oil. Stir into flour mixture just until blended. Spoon batter into the baking pan. Sprinkle sesame seeds over the top.

Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool slightly on a rack. Turn out the bread and cool completely on a wire rack. Serve immediately or store wrapped in plastic wrap or foil.

Makes 1 loaf, about 12 slices
Source: American Institute for Cancer Research