A mix of baking powder, baking soda and buttermilk makes this bread rise. Bonus: It doesn’t require any time-consuming kneading.
HANDS-ON TIME 10 minutes
TOTAL TIME 45 minutes
MAKES 4 servings
INGREDIENTS
1 cup all-purpose flour
1 cup whole wheat flour (see tip, below)
1 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup dried currants (optional)
¾ cup buttermilk
3 tbsp butter, melted
1 egg
DIRECTIONS
In large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt; stir in currants (if using).
Whisk together buttermilk, butter and egg; pour over flour mixture, tossing with fork to form sticky dough.
Scrape onto floured surface; gently knead 10 times. Transfer to parchment paper–lined rimmed baking sheet; press into 7-inch (18 cm) round. Using sharp knife, score top into 8 wedges.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 354 cal, 11 g pro, 12 g total fat (6 g sat. fat), 49 g carb, 4 g fibre, 73 mg chol, 579 mg sodium, 211 mg potassium. % RDI: 13% calcium, 20% iron, 10% vit A, 31% folate.
TIP FROM THE TEST KITCHEN
Whole grain flours, such as whole wheat, naturally contain oils that can go rancid when stored at room temperature.
To keep your whole grain flour fresh, store it in a tightly sealed airtight container in the freezer.
