Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.
Recipe information
Yield
Serves 16
Ingredients
1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons grated orange peel
1 teaspoon aniseed, lightly crushed in mortar with pestle
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/4 cup dark molasses
3 tablespoons canola oil
1 egg
Preparation
Preheat oven to 350°F. Grease glass loaf pan. Mix first 9 ingredients in large bowl. Combine buttermilk, molasses, oil and egg in another bowl and whisk to blend. Add to dry ingredients and stir until just blended. Spoon into prepared pan. Bake until springy to touch, about 50 minutes. Cool in pan on rack 10 minutes. Turn out onto rack and cool completely. (Can be prepared up to 1 day ahead. Cover tightly.)
Nutrition Per Serving
Per serving: calories
130; fat
4 g; sodium
213 mg; cholesterol
14 mg
#### Nutritional analysis provided by Bon Appétit
