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Another recipe I got from an Eating Well magazine. This has been a favorite of ours. We had it last night with some turkey soup I made with turkey/broth my mom froze after Christmas. It’s really fast and easy to mix together, but watch out because it takes a while to cook. There have been several times dinner is ready and then we have to wait an extra 30 min for the bread (an aweful thing to do to a pregnant woman). My sister, Rinnie, used this to make bread bowls and said it worked well.
– 2 C whole-wheat flour
– 2 C flour
– 1 t baking soda
– 1 t salt
– 2 1/4 C butter milk
1. Preheat oven to 450. Coat a baking sheet with cooking spray and sprinkle with a little flour.
2. Whisk whole-wheat flour, all-purpose flour, baking soda, and salt in a large bowl. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky (it’s always too wet and sticky for me). When it all comes together, in a matter of seconds, turn it onto a well-floured surface. Clean dough off your hand.
3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
4. Back the bread for 20 min. Reduce oven temperature to 400 and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30-35 min (I only cook it 20 more min, but my oven is funny like that). Transfer the loaf to a wire rack and let cool for about 30 min.
Makes one 2lb loaf (12 slices).
Per slice: 165 calories, 1 g fat, 2 mg cholesterol, 31 g carbohydrate, 7 g protein, 3 g fiber, 347 mg sodium.