There are only a few ingredients in this bread, so the quality and freshness of each ingredient will influence the deliciousness of your bread. Coarsely ground whole-wheat flour is essential in this recipe. I use King Arthur’s Irish-Style Flour. I love the texture of the flour, and their products are reliably fresh. I prefer melted butter to oil, but I have used both with good results. And I much prefer the round loaf to the rectangular loaf for purely aesthetic reasons.
- Category: Breads and Muffins, Grains, Small Bites
Ingredients
- 1 lb extra coarse whole wheat flour (see note above)
- 1 lb all-purpose white flour
- 2 tsp. salt
- 2 tsp. brown sugar, light or dark
- 2 tsp. baking soda
- 1 stick unsalted butter melted and slightly cooled OR 4 tbsp. neutral oil (canola or grape seed, for example)
- 1 pt buttermilk
- cow's milk, if needed, to moisten dough
Instructions
- Preheat oven to 375.
- Using a whisk, mix dry ingredients in large bowl.
- Make well in center. Add buttermilk and melted butter or oil.
- Mix well. This stakes strength and a little time. Feel free to use your fingers and work the dough until it is mostly uniform and a little shaggy. If dough does not come together, add additional milk, 1 tbsp at a time, until the dough holds together.
- To make round loaf, turn dough onto lightly floured surface and knead, shaping into a ball that's about 2-inches deep. Cut a deep "x" in the dough. Bake on parchment lined baking sheet or on large cast iron skillet, 40-45 minutes. Cool on wire rack. To make rectangular loaves, divide dough in two. Form tidy, rectangular loaves and nestle into greased loaf tins (8.5 x 4.5), seam side down. The loaves do not spread very much as they bake, so stretch them to fill the bread pans, if need be. Bake for about 45 minutes, rotating tins at halfway point.
- Bread keeps for a few days covered, at room temperature. It makes excellent toast. Alternatively, slice and freeze.
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