1 3/4 c All purpose flour
1 ts Salt
1 ts (heaped) baking soda 1
2 1/4 c Whole wheat flour
2 tb Margarine 2
1 1/4 c Buttermilk 3
Sift flour, salt, soda into bowl. Stir in whole wheat flour, blending. Rub
in margarine lifting fingers high when mixing4. Add buttermilk all at
once, using fork. Add more, if needed, to make soft dough5. Knead until
smooth. Place on greased baking sheet; mark to deeply into four
sections6. Bake at 375 degrees for 40 minutes7. Allow to go cold on
rack before cutting8. Serve with butter9. Preparation time: 20 minutes
Baking time: 40 minutes
Copyright =A9 1996 NewMedia Internet Productions, All Rights Reserved
1 – I use almost a double teaspoon
2 – In a startling reversal, I use butter. Just not much margarine around
here.
3 – This space intentionally left blank
4 – This is easier than it sounds, especially if you melt the margarine
first. If it’s still solid, I’m an advocate of the two-knife method.
5 – I always need much more, but it’s easy to gradually dribble in extra,
while pressing in the remaining flour until the whole ball coheres. Still,
the dough I usually get is rather stiff and under-hydrated, and the bread
has a close (but not dense), pressed consistency, almost like cheap
particle board.
6 – those markings are important, and fun. Since there’s no pre-baking
rise, you don’t have to be as ginger as you do with yeast doughs. Take any
old knife you like and go nuts.
7 – This is a rough estimate. Start checking early for a firm bottom, an
inner temperature of 200 F, and use the exposed innards from the oven
spring as your own window into the internal progress.
8 – You do want it a bit cool, but there’s no reason to delay too long.
10-20 minutes will do it.
9 – It’s also good with jam, powdered sugar, or just by its own self. And I
like it even better slightly stale, although I think I’m alone in that.
Yields
1 Servings