I love making bread, but even with all my shortcuts, sometimes I just don’t have the time or patience for yeast bread. This bread works in a pinch, the most time consuming part is waiting for it to come out of the oven.This is a good hearty bread to serve along side a stew or soup. You can change the herbs to suite whatever you’re serving it with. Makes the whole house smell wonderful when you’re baking. I used an unglazed baking stone to get a good crust on the bottom. Because this recipe has some fats (from the buttermilk) you may want to use some parchment paper to protect your stone if you use one.
The following picture is not the prettiest bread I’ve ever baked. That was my fault and not the recipe. I cut the top kinda funky because I was in a hurry. It didn’t stop it from tasting awesome though. 🙂
- 6 ounces of whole wheat flour
- 4 ounces of white bread flour (or other high protein flour)
- 1/2 heaped tsp salt
- 1 level tsp baking soda
- 2 Tbs finely chopped fresh sage leaves
- 1 stalk of rosemary – finely chopped
- 1/2 to 3/4 pint (300-450ml) low fat buttermilk
- Preheat your oven to 425F. Preheat your baking stone, if using one.
- Sift the dry ingredients into a bowl. Stir in the sage and rosemary. Add just enough buttermilk to make a soft dough. It should be wet but not overly sticky. You will need to work the dough with your hands. Using a spoon will likely make you think you need more buttermilk than necessary. Add a little extra flour if you get it too wet.
- Shape the dough into a ball. Pull your baking stone out of the oven and cover with a piece of parchment paper. Quickly place the dough on top and score an “X” on the top with a serrated knife. Put the baking stone back in the oven and bake for 40 minutes or until bread is fully risen and sounds hollow when tapped on the bottom. Let cool at least 5 minutes on a wire rack before serving.