Corn-Rye Quickbread w/ caraway seeds
Dark and moist and flavorful, this bread is NOT at all sweet.
From the Laurel’s Kitchen Bread Book
1 ½ cups SCF rye flour
1 cup SCF cornmeal
2 ½ t baking powder
½ t baking soda
¾ t. salt
2 t caraway seed
3 Tbsp oil
3 Tbsp molasses
1 ¼ cups buttermilk
Preheat the oven to 350˚. Grease an 8” by 4” loaf pan.
Sift the dry ingredients together, adding the caraway seed to the rest after sifting. Beat the oil, molasses, and egg together, and stir in the buttermilk. Add the dry ingredients to the wet, stirring just enough to mix. Put in the loaf pan and bake about an hour.