Autumn is my favorite season of the year and just like clockwork the marine layer has returned, temperatures are back to normal and I have begun to wear sweaters at night. This bread recipe was the perfect fit for a new season. I picked this recipe since I had a one-pound bag of rye flour that needed using up but it also contains all-purpose flour, whole wheat flour and wheat bran. I omitted the wheat germ since I did not have any and I could not buy in the bulk section of the grocery store. The seasonings are anise, caraway and fennel. The wet ingredients are buttermilk, lots of buttermilk and molasses. This recipe lives up to its name of quick bread as it mostly needed one bowl to mix and there was no fuss to the recipe. Having a temperature guide was helpful, internal cooking temperature of 195-210 degrees. My husband and I both enjoyed this bread. I had mine with some orange marmalade. To see what others thought head over to Tuesdays with Dorie.