Whole Grain Quick Bread
|Cornmeal||1⁄2 Cup (8 tbs), divided|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Apple juice||1 Cup (16 tbs) (or orange juice)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
Set aside 2 tablespoons cornmeal for topping.
Combine remaining dry ingredients in large mixing bowl.
Add juice, honey, egg, and oil.
Stir just until moistened.
Pour batter into 6-cup ring mold.
Sprinkle reserved cornmeal over top.
Cook on 80, 8 minutes.
Rotate dish one-half turn and cook on HI, 1 1/2 to 2 minutes, or until bread tests done.
Remove from oven and let stand 10 minutes.