3 cups whole wheat pastry flour
1 1/2 t baking soda
1/2 t sea salt
1 cup low-fat buttermilk (plus a bit more in reserve)
1. Preheat oven to 450 degrees. Put dry ingredients in a bowl and whisk until combined. Make a "well" in the middle and pour buttermilk into it. Combine with a wooden spoon until dough starts to form, then mix with hands.
2. Knead dough until a nice ball is formed. If dough is too dry add 1 T of buttermilk, knead well, and check. Continue until dough is desired consistency. Use your hands to form dough into a round disk that is about 1 1/2 inches thick. Score the top so that the bread will pull easily into quarters when baked.
3. Bake for 25 minutes, then lower oven temperature to 325 and bake for an additional 15 minutes. Keep an eye on it...if it looks too dark, make a tent of foil and cover it loosely. When bread is done baking, you can cut into it immediately or wrap it in a towel for six hours.
1 1/2 t baking soda
1/2 t sea salt
1 cup low-fat buttermilk (plus a bit more in reserve)
1. Preheat oven to 450 degrees. Put dry ingredients in a bowl and whisk until combined. Make a "well" in the middle and pour buttermilk into it. Combine with a wooden spoon until dough starts to form, then mix with hands.
2. Knead dough until a nice ball is formed. If dough is too dry add 1 T of buttermilk, knead well, and check. Continue until dough is desired consistency. Use your hands to form dough into a round disk that is about 1 1/2 inches thick. Score the top so that the bread will pull easily into quarters when baked.
3. Bake for 25 minutes, then lower oven temperature to 325 and bake for an additional 15 minutes. Keep an eye on it...if it looks too dark, make a tent of foil and cover it loosely. When bread is done baking, you can cut into it immediately or wrap it in a towel for six hours.
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