A slightly sweet, craggy, “everyday” loaf, with inspiration from customer Fred B. Dugan.
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
Mixing:
Shaping:
Baking:
Recipe and photo courtesy of King Arthur Flour Company.
Audrey Havenor says: 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!
Terry says: Has anyone tried using honey instead of sugar in the recipe?
Georgia says: 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 says: 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.
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