1 1/2 c All-purpose flour
1 3/4 c Whole wheat flour
1/3 c Raw wheat germ
1 1/2 ts Salt
1 ts Baking soda
2 tb Butter; softened
1 Egg
1 1/2 c Buttermilk
Heat oven to 450 degrees F.
Whisk together dry ingredients in a large bowl. Using your fingertips, work
the softened butter into the flour mixture. (Rub the flour/butter mixture
between your thump and forefingers.) In a separate small bowl, whisk the
egg and then whisk in the buttermilk. Make a well in the flour, and add
most of the buttermilk mixture (reserve 1/4-cup) and whisk together with
your fingers to form a loose dough. (Stiffen your fingers and rotate your
hand like a beater.) If dough will not come together, add some or all of
the remaining buttermilk mixture in 1 tablespoon increments.
On a well floured work surface, turn out the dough. Sprinkle with flour and
shape into a circle. Knead 3 or 4 times gently then flatten slightly with
the tips of your fingers so that the dough is 7 inches in diameter and
1-1/4 inches high. Cut a cross on the top all the way to the sides,
transfer to a baking sheet and bake for 15 minutes. Reduce heat to 400
degrees for another 20 minutes. Check bread. When it is done it will sound
hollow when thumped on the bottom, be well browned, and an instant read
thermometer will read about 185 degrees when inserted halfway into the
bottom. Let sit 1/2-hour before slicing.
Yield: 1 loaf
NOTES : Recipe courtesy Christopher Kimball, Cook’s Magazine
Yields
1 Servings