Rating
5
Average: 5 (1 vote)
Active time
15 minutes
Total time
55 minutes
Yield
1 large round loaf, 10 to 12 inches in diameter
Nutritioni
Ingredients

4 cups whole wheat pastry flour

2 to 3 tablespoons  sugar

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 ½ cups buttermilk

2 tablespoons olive oil or melted butter

Instructions

Mixing:

  1. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder.
  2. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together until blended—some lumps will remain.

Shaping:

  1. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together.
  2. Form it into a large ball and place it on a lightly greased baking sheet. Cut a deep cross in the top.

Baking:

  1. Bake the bread in a preheated 400°F oven for approximately 40 minutes, or until it tests done (a cake tester inserted into the center will come out clean.)

 

Recipe and photo courtesy of King Arthur Flour Company.

Nutrition

Calories: 150
Total Fat: 2.5 g
(Saturated Fat: 0 g)
Sodium: 300 mg
Carbohydrate: 27 g
Fiber: 4 g
Protein: 4 g.

Yield: 1 large round loaf, 10 to 12 inches in diameter

How'd it Taste?

Georgia
March 23, 2020
0
I'm curious about substituting milk with vinegar for the buttermilk. Not only are shelves empty of yeast, but buttermilk is hard to come by (even here in farm country). Given the large amount of buttermilk required, would the milk/vinegar substitute be too tart?
Hannah-Oldways
March 23, 2020
0
We think you'll have luck with that substitution. We recommend using lemon juice or white vinegar at a ratio of 1.5 tablespoons for the 1.5 cups of milk. Mix, and allow to stand for five minutes to curdle before using. The vinegar will add acidity to the milk, having a similar effect to buttermilk in the recipe.
Terry
August 25, 2022
0
Has anyone tried using honey instead of sugar in the recipe?
Audrey Havenor
March 29, 2023
5
Yum! I definitely tweaked the recipe to use stuff I already had in the kitchen. I substituted 2 cups each of whole wheat flour and all-purpose flour for the whole wheat pastry flour. Then, I made my own buttermilk with 1 and 1/2 cups of 2% milk and about 2 tablespoons of lemon juice. But it turned out with a delicious crust and flavor!

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