|Instant minced onion||1⁄4 Cup (4 tbs)|
|Hot water||1 Cup (16 tbs)|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , slightly beaten|
In small bowl combine onion and hot water.
Generously grease two 8 x 5-in loaf dishes.
Coat bottom and sides of each dish with fine cornflake crumbs.
In large bowl combine flours, cheese, baking powder, baking soda, oregano, salt and pepper.
In medium bowl mix remaining ingredients.
Add with onions and water to dry ingredients, stirring until moistened.
Pour half in each loaf dish.
Shield ends of dishes with foil.
Place one loaf at a time in oven on saucer.
Microwave at 50% (Medium) 6 minutes, rotating every 2 minutes.
Increase power to High.
Microwave 1 1/2 to 2 minutes, or until top springs back when touched lightly and no unbaked batter appears through bottom of dish.
Let stand on counter 10 minutes.
Invert on wire rack; cool.
Wrap each loaf.
Label and freeze no longer than 1 month.
To serve, unwrap and place one loaf on plate.
Microwave at 50% (Medium) 3 1/2 to 5 minutes, or until wooden pick can be easily inserted, rotating 1 or 2 times.