Rye Wheat And Walnut Bread
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Rye flour||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Egg/1/4 cup fat-free egg substitute||1|
|Wheat germ||1 Tablespoon|
In a large bowl, combine the whole wheat flour, rye flour, bran, walnuts, and baking soda.
In a small bowl, combine the buttermilk, egg, molasses, and honey.
Pour over the dry ingredients and stir until blended.
Coat a round 1-quart casserole with no-stick spray.
Sprinkle with 1 1/2 teaspoons of the wheat germ.
Add the batter, mounding it slightly in the center to form a loaf.
Sprinkle the top with the remaining wheat germ.
Microwave on medium (50% power) for 6 to 10 minutes, rotating the dish a quarter turn every 3 minutes during this time, until the center springs back when touched.
Let stand for 5 minutes.