Ingredients
- 1½ cups (210 g) unbleached all-purpose flour
- 2 cups (300 g) whole wheat flour
- ¼ cup (38 g) wheat germ
- 1½ teaspoons (7.5 ml) salt
- 1 teaspoon (5 ml) baking soda
- 2 tablespoons (25 g) unsalted butter, softened
- 1 large egg or ¼ cup egg substitute
- 1½ cups (360 ml) 1% buttermilk
Make it step by step
- Preheat oven to 450°F (230°C).
- Line a large baking sheet with parchment paper.
- Set aside 2 tablespoon (18 g) all-purpose flour.
- In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda.
- Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers.
- Make a well in the center.
- In a medium bowl, whisk together the egg and buttermilk.
- Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.
- Turn dough out onto a lightly floured work surface.
- Sprinkle with the reserved 2 tablespoons (18 g) flour.
- Gently knead 3 or 4 times.
- Shape into a 8-inch (20 cm) circle.
- Place on the prepared baking sheet.
- Using a sharp knife or razor blade, cut an x on the top of the loaf all the way to the sides.
- Bake for 15 minutes.
- Reduce oven heat to 400°F (200°C).
- Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom.
- Transfer to a rack to cool for 10 minutes before slicing.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.