Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 1 hr
Servings: 8
Recipe By: Sharon Claessens
From: The 20-Minute Natural Foods Cookbook
Used with permission of Rodale Press
Other Breakfast & Brunch
Other Desserts
Other Breakfast & Brunch
Other Desserts
Lemon Caraway Bread
Ingredients
2 1/4 cups whole wheat flour
1 1/2 teaspoons baking soda
2 tablespoons poppy seeds
1 tablespoon caraway seeds
2 eggs
1 cup buttermilk
3 tablespoons honey
3 tablespoons corn oil
1 tablespoon lemon juice
1 teaspoon lemon peel
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
2 tablespoons poppy seeds
1 tablespoon caraway seeds
2 eggs
1 cup buttermilk
3 tablespoons honey
3 tablespoons corn oil
1 tablespoon lemon juice
1 teaspoon lemon peel
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F. Combine the flour, baking soda, poppy seeds and caraway seeds in a large bowl. In a medium bowl, beat eggs and add buttermilk, honey, oil, lemon juice, lemon peel and vanilla. Stir in the dry ingredients.
Pour the batter into a lightly oiled 8 1/2 x 4 1/2-bread pan. Bake in a oven for 1 hour or until a cake tester inserted in the center comes out clean.
Pour the batter into a lightly oiled 8 1/2 x 4 1/2-bread pan. Bake in a oven for 1 hour or until a cake tester inserted in the center comes out clean.
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