A few years ago while preparing a St. Patrick's Day meal of Corned Beef and Cabbage, I wanted to have a hearty, good bread to go with it. I did not have time to run to the store or time to go through the process of the rising and pounding and rising again. I happened upon a recipe from the magazine Cooking Light and it looked easy enough- and better yet- no yeast! As it turned out it was extremely easy- and delicious! In fact, so good, that we have this bread throughout the year, especially on ‘soup night' !
The following recipe was printed in Cooking Light Magazine, March 2007
2 cups all-purpose flour
2 cups whole wheat flour
1 1/2 tsp baking soda
3/4 tsp salt
2 cups buttermilk
Preheat oven to 450′.
Lightly spoon flours into dry measuring cups; level with knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk (this mixes everything really nicely!)
Make a well in the center of mixture and pour buttermilk into the center. (I did not have buttermilk, but as you can see from the picture above, I keep instant mix available and it works great!)
Stir until blended (dough will be sticky).
Turn dough out onto a generously floured surface and knead 4-5 times. Shape dough into an 8-inch round loaf; place on a baking sheet coated with cooking spray. (I did not use cooking spray-I baked this on my seasoned Pampered Chef stoneware bar pan, or I am sure you could bake on parchment paper also.)
Cut a deep 1/4 inch X in top of dough.
Bake at 450′ for 15 minutes. Reduce oven temp to 400′ (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Cool on wire rack.
If you make this bread recipe, I would love it if you let us know! Did you like it?