Ingredients
The following ingredients have 20 Servings
- 2 1/4 cups (250g) whole wheat flour
- 2 3/4 cups (120g) wheat bran or wheat germ (or a combination)
- 4 cups (500g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 ounces (60g) butter (salted or unsalted)
- 2 1/2 cups (600ml) buttermilk*
- 2 teaspoons molasses
Instruction
- Put the rack in the middle of the oven and preheat the oven to 350ºF. (180ºC.) Line a sturdy baking sheet with parchment paper or a silicone baking mat and put it on the oven rack.
- Mix the whole wheat flour and wheat bran or germ in a large bowl.
- Sift in the white flour mixed with the baking soda and salt. Stir the flours together, to combine.
- Cut the butter into little bits and rub them into small pieces with the flour mixture using your fingers, until as small as possible.
- Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead not-too-vigorously, until the dough forms a smooth ball. (If making two, divide the dough into two equal-sized pieces and roll each separately.)
- Use a sharp serrated knife to slice a cross deeply into the top of the bread, about 1-inch (3cm) deep. Place the brown bread loaf on the hot baking sheet, being mindful that the baking pan is hot.
- Bake for 45 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow. (If baking smaller loaves, I would begin to check them for doneness after 25 minutes.)
- Remove from oven and cool on wire rack for one hour.
