Nancy's Kitchen - Tried and Tested Recipes
4 c Stone Ground Whole wheat flour
1-1/2 ts Salt
1-1/2 ts Baking soda
2 c Buttermilk or sweet
2 tb Butter
2 tb Sugar
Mix the whole wheat
flour throughly with the white flour. Rub the butter into the flours. Add the
salt, and soda.
Make a well in the center and gradually mix in the
liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends
on the absorbent quality of the flour. the dough should be soft but managable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put in on a lightly floured baking sheet and with the palm of your hand
flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a
cross through the center of the bread so that it will easily break into quarters
when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to
350 degrees and bake a further 15 minutes.
If the crust seems too hard,
wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until
it is cool.
The bread should not be cut until it has set - about 6 hours
after it comes out of the oven.
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