Prep 10 mins
Cook 35 mins
This bread is quick to whip up and perfect along with soups and stews for the colder nights. From Canadian Living. If you do not have buttermilk on hand - simply take 3/4 cup milk and add 2 tsp of lemon juice or vinegar and let sit for 10-15 min.
- Preheat oven to 350°F.
- In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
- In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
- Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
- Transfer to parchment paperï¿½lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
- Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.
for a no-yeast bread this baked out lovely with great flavor, I also added in 1 teaspoon garlic powder, thanks for sharing!
Wonderful tasting bread!! I only made 1/4 of the recipe for myself and had to use all AP flour as I ran out of Wheat flour. This is like a combo of bread and biscuit texture. Thanks for sharing the recipe. Made for PRMR Tag Game.
The taste of this is somewhere between bread and a biscuit. It is nice and fluffy. Turned out I didn't have any whole wheat flour so I used 1 cup ap and 1 cup bread flour. Can't wait to try this with whole wheat. I used garlic salt instead of regular and thought it lacked salt so next time I will use regular. I also reduced the butter to 2 tbsp. This bread was a great addition to my Salmon Chowder