You are here: Home » Recipes » Quick Multi-Grain Bread Quick Multi-Grain Bread Recipe by Favorite Recipes Press Yield 12 servings This quick bread is a delicious way to satisfy the dietary fiber requirements that we are so conscious of today. PrintEmail Ingredients 2 tablespoons cornmeal1 cup whole wheat flour1/2 cup rye flour1/2 cup oat bran1/2 cup cornmeal1 teaspoon baking soda1 teaspoon salt3 tablespoons vegetable oil1/4 cup molasses1/4 cup honey1 3/4 cups buttermilk1/4 cup sunflower seeds Instructions 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).