MAKES 12 SERVINGS
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
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
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