Prep 15 mins
Cook 50 mins
This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)
- 1 1⁄2 cups all-purpose flour (I use unbleached)
- 1 3⁄4 cups whole wheat flour
- 1⁄3 cup wheat germ
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking soda
- 2 tablespoons butter, softened
- 1 egg
- 1 1⁄2 cups buttermilk
- Heat oven to 450°F.
- In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
- Using your fingertips, work the softened butter into the flour mixture.
- In a small bowl, whisk the egg.
- Add the buttermilk to the egg; mix well.
- Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
- Use your hands to combine the dry and wet ingredients until it forms a loose dough.
- If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
- On a well-floured surface, turn out the dough.
- Sprinkle the dough with flour and shape it into a 7-8 inch circle.
- Flatten it slightly with the tips of your fingers.
- Place the loaf on a baking sheet (I line mine with parchment paper).
- Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
- Bake for 15 minutes at 450°F.
- Reduce the heat to 400 F and continue baking another 20 minutes.
- If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
- The thermometer should read 190/195 F when baked.
- Let cool for 15 minutes; then serve.
This is very rustic and satisfying. It has a dense, grainy texture from the whole wheat, and yet it's firm and chewy crust protects a tender great tasting inside that is moist and tender. This is very easy to make up and if the dough appears too wet when mixed, a very brief wait (a min or two) will allow the flours to absorb much of the liquid. You will still need to flour the board and top of the dough but it's easy to work with. A healthy bread and a real pleasure.
I used bran for the wheat germ because that's what I had and I also added 1/3 cup of honey. Turned out great and I will be making this again, thanks!