Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Quick breads like this one, leavened with baking powder and baking soda, come together easily, even for weeknights.

Sandra Granseth
Recipe by Cooking Light March 2004

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Credit: Karry Hosford

Recipe Summary test

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flours into a dry measuring cup; level with a knife. Combine whole wheat flour and next 6 ingredients (whole wheat flour through salt) in a large bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

  • Make a well in center of flour mixture; add buttermilk. Stir just until moist.

  • Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet lightly coated with cooking spray. Using a sharp knife, score dough by making 2 lengthwise cuts 1/4 inch deep across the top of the loaf to form an X. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 12 wedges.

Nutrition Facts

146 calories; calories from fat 17%; fat 2.7g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.3g; protein 5.1g; carbohydrates 26.5g; fiber 2.7g; cholesterol 6mg; iron 1.3mg; sodium 329mg; calcium 94mg.
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