Instructions: Preheat oven to 350 degrees. Spray the interior of an 8-by-4-inch loaf pan with a vegetable oil spray.

Measure the dry ingredients for the large bowl.

In a separate small bowl, combine buttermilk, egg, honey and oil. Beat slightly to break the yolk.

Add the wet ingredients into the flour mixture and stir just until blended. Spoon batter into baking pan. Sprinkle seeds over top (if desired).

Bake 45 to 50 minutes or until a toothpick inserted into center comes out clean. Remove from oven and cool slightly. Turn out and cool completely on a wire rack.

Makes about 12 slices.

Description: "A refreshingly light bread with an interesting flavor and texture from three types of flour"

Serving Ideas : Accompany soup or salad

NOTES : The small amount of cornmeal (fine grain) adds more color and texture than flavor. I tested the recipe with dried herbs (half the amount of fresh) and served the herby bread with a 3-bean with tomato soup: the savory and sweet were good together. But I would recommend using one-third the amount of fresh herbs when substituting if we want to serve the bread with something less robust. Good crumb. Baked in a Ceramic loaf pan, 9x5 for 40 minutes. Could add 1/4-cup grated carrot or zucchini.

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