 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 1 |
|
This recipe is from an August 1986 issue of Bon Appetit from an article titled An Irish ramble . Few breads are quicker or easier to make. Serve it with plenty of butter and jam or marmalade, if you like. It's great with soups and stews too. Ingredients:
all-purpose flour |
2 cups whole wheat flour |
2 cups sifted unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 3/4 cups buttermilk or sour milk (or more) |
Directions:
1. Preheat oven to 400 degrees.
2. Flour baking sheet.
3. Combine whole wheat flour, 2 cups all purpose flour, baking soda,and salt in large bowl; make well in center.
4. Pour 1 3/4 cups buttermilk into well and mix until soft dough forms, adding more buttermilk if stiff.
5. Knead gently on lightly floured surface until smooth, about 12 times.
6. Transfer to prepared sheet and form into 1-inch -high 8-inch round.
7. Bake until bread is brown and sounds hollow when tapped, 50 to 60 minutes.
8. Cool on rack 15 minutes.
9. Cut into wedges and serve.
|
|