Quick Multi-Grain Bread

  • Yield 12 servings

This quick bread is a delicious way to satisfy the dietary fiber requirements that we are so conscious of today.


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




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