cat lover
03-19-2008, 07:59 PM
Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time.
3 cups whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk
1 large egg, lightly beaten
Preheat the oven to 375degrees. Butter an 8 x 5" metal loaf pan.
In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg and stir into the dry ingredients with a wooden spoon until a rough dough forms. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes till the bread has risen about 1/2" above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve. Makes 1 9 x 5" loaf
3 cups whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk
1 large egg, lightly beaten
Preheat the oven to 375degrees. Butter an 8 x 5" metal loaf pan.
In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg and stir into the dry ingredients with a wooden spoon until a rough dough forms. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes till the bread has risen about 1/2" above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve. Makes 1 9 x 5" loaf