Ingredients:
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten
Directions:Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.
Makes 24 Slices
Nutritional Analysis (per serving):
- Serving size: 1 slice
- Calories 82
- Cholesterol 10 mg
- Protein 4 g
- Sodium 154 mg
- Carbohydrate 15 g
- Fiber 2 g
- Total fat 1 g
- Potassium 104 mg
- Saturated fat 0 g
- Calcium 30 mg
- Monounsaturated fat 0 g
by Mayo Clinic Staff