If you enjoy fresh-baked bread, but have anxiety about making yeast breads (let me convert you, please!), today's recipe is for you. This recipe is printed on the side of the Bob's Red Mill Whole Wheat Flour bag. I noticed it one day when I was making bread and tucked the idea away for another day. Last Friday, when I was out of yeast but in need of bread for dinner, I pulled the bag out and made a loaf. What a wonderful bread it is! It tastes like a sweet whole wheat yeast bread, but no yeast is involved. Even the texture is like a yeast bread -- remarkable. And besides making a yummy dinner bread, it makes a fabulous toast. It takes a little longer than store-bought bread to toast to a crunchy texture, but worth the time it takes for the extra cycle in the toaster. Yum!
4 c. whole wheat flour
2 c. unbleached white flour
1/2 c. sugar
2 t. salt
1 quart buttermilk (4 c.)
4 t. baking soda
Grease two bread pans. Preheat oven to 375 degrees F.
In a large mixing bowl mix flours with sugar and salt. In a separate bowl, mix buttermilk and baking soda. Stir milk mixture into flour mixture. Stir until thoroughly combined. Spoon batter into bread pans and smooth tops. Place in center of oven. Turn oven down to 350 degrees F. and bake for 50 minutes. Turn out and cool completely on wire racks.
Bag up leftovers in a thick zipper bag and place in the freezer.
(I challenge you to leave it untouched until dinner!)
If you like this recipe, you might also like Irish Soda Bread, and Beer Bread.