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Corn Rye Quickbread

CORN RYE QUICKBREAD

From the Laurel’s Kitchen Bread Book

Dark and moist and flavorful, this bread is NOT at all sweet.

Ingredients:

1½ cups rye flour

1 cup cornmeal

2½ t baking powder

½ t baking soda

¾ t. salt

2 t caraway seed

3 Tbsp oil

3 Tbsp molasses

1 egg

1 ¼ cups buttermilk

The Bread:

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.

Picking InfoJuly 17th, 2019

  THE 2019 SEASON IS OVER BLUEBERRY PICKING 2020 Mid -June               PICKING INSTRUCTIONS 1. Check in at sales building to get picking containers. 2. P

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

Picking Hours Update May 30th, 2019

Good morning Pickers,    Picking hours for the remainder of the week will be Thursday 8am-2pm Friday 8am-12noon Saturday 8am-12 noon or as long as the berries last  We will let you know

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