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Brown bread


Prep: 15 minutes

Cook: 50 minutes

2½ cups whole wheat flour

1½ cups unbleached all- purpose flour, plus more for sprinkling

½ cup toasted wheat germ

1 teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon salt

½ cup cold butter, cut into small cubes

2 cups buttermilk

2 teaspoons honey

Preheat oven to 400 degrees. Butter a 9-x 5-inch loaf pan.

In a large bowl, mix together flours, wheat germ, baking soda, cream of tartar and salt. Add butter; using a pastry cutter or your fingertips, work butter into dry ingredients until the mixture resembles coarse crumbs.

Whisk together buttermilk and honey in a medium bowl. Make a well in the center of the flour and butter mixture. Pour liquid mixture into the well; using a wooden spoon or your hands, stir in concentric circles, gradually drawing dry ingredients into the well until a dough begins to form.

Turn dough out onto a lightly floured surface; knead gently just until dough becomes uniform and smooth, 1 to 2 minutes. To avoid a heavy final bread, do not overwork dough. (Note: dough will be drier and less elastic than a typical yeasted bread dough.)

Press dough into prepared pan; make a 5- to 6-inch lengthwise slash in the top of the bread using a sharp knife.

Bake on center rack in preheated oven for 50 minutes, or until the loaf makes a hollow sound when tapped on its underside. Place pan on rack and allow bread to cool for 10 minutes. Remove loaf from pan; return to rack and cool fully before eating.

Nutrition facts per serving:

181 calories, 2 g fat, 1 g saturated fat, 3 mg cholesterol, 35 g carbohydrates, 7 g protein, 355 mg sodium, 4 g fiber

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