Quick Multi-Grain Bread

  • Yield: 12 servings


2tablespoons cornmeal
1cup whole wheat flour
1/2cup rye flour
1/2cup oat bran
1/2cup cornmeal
1teaspoon baking soda
1teaspoon salt
3tablespoons vegetable oil
1/4cup molasses
1/4cup honey
1 3/4cups buttermilk
1/4cup sunflower seeds


  1. Spray a loaf pan with nonstick cooking spray and sprinkle with 2 tablespoons cornmeal.  Sift the whole wheat flour, rye flour, oat bran, 1/2 cup cornmeal, baking soda and salt into a bowl.  Combine the oil, molasses, honey and buttermilk in a bowl and whisk until smooth.  Add the dry ingredients gradually, mixing well after each addition.  Spoon into the prepared pan and sprinkle with the sunflower seeds.  Bake at 350F for 1 hour or until the loaf tests done.  Cool in the pan for 15 minutes; remove the bread o a wire rack to cool completely. 

Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).