Canola oil replaces butter in this light version of a classic.
Recipe information
Yield
Serves 12
Ingredients
1 cup unbleached all purpose flour
1 cup whole wheat flour
3 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1 teaspoon caraway seeds, lightly crushed in mortar with pestle
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3 tablespoons canola oil
1 egg
Preparation
Position rack in center of oven and preheat to 375°F. Grease 9-inch cake pan. Combine first 7 ingredients in large bowl. Whisk to blend. Whisk buttermilk, oil and egg in small bowl to blend. Add to dry ingredients and stir until just mixed. Gently knead dough on floured surface until smooth. Gather into ball. Place in prepared pan, flattening to 1 inch high. Cut double cross in dough, cutting 1/3 inch deep. Bake until light brown, about 40 minutes. Cool on rack. Serve warm or at room temperature.
Nutrition Per Serving
Per serving: calories
130; fat
5 mg; sodium
205 mg; cholesterol
19 mg
#### Nutritional analysis provided by Bon Appétit
