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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Active time: 15 min Start to finish: 2 hr (includes cooling) Ingredients:
2 cups whole-wheat flour |
2 cups all-purpose flour plus additional for kneading |
1/2 cup toasted wheat germ |
2 teaspoons salt |
2 teaspoons sugar |
1 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes |
2 cups well-shaken buttermilk |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
2. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
3. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
4. Cooks' notes: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.
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