Sift flour, salt, soda into bowl. Stir in whole wheat flour, blending. Rub
in margarine lifting fingers high when mixing<4>. Add buttermilk all at
once, using fork. Add more, if needed, to make soft dough<5>. Knead until
smooth. Place on greased baking sheet; mark to deeply into four
sections<6>. Bake at 375 degrees for 40 minutes<7>. Allow to go cold on
rack before cutting<8>. Serve with butter<9>. Preparation time: 20 minutes
Baking time: 40 minutes
Copyright =A9 1996 NewMedia Internet Productions, All Rights Reserved
1 - I use almost a double teaspoon
2 - In a startling reversal, I use butter. Just not much margarine around
here.
3 - This space intentionally left blank
4 - This is easier than it sounds, especially if you melt the margarine
first. If it's still solid, I'm an advocate of the two-knife method.
5 - I always need much more, but it's easy to gradually dribble in extra,
while pressing in the remaining flour until the whole ball coheres. Still,
the dough I usually get is rather stiff and under-hydrated, and the bread
has a close (but not dense), pressed consistency, almost like cheap
particle board.
6 - those markings are important, and fun. Since there's no pre-baking
rise, you don't have to be as ginger as you do with yeast doughs. Take any
old knife you like and go nuts.
7 - This is a rough estimate. Start checking early for a firm bottom, an
inner temperature of >200 F, and use the exposed innards from the oven
spring as your own window into the internal progress.
8 - You do want it a bit cool, but there's no reason to delay too long.
10-20 minutes will do it.
9 - It's also good with jam, powdered sugar, or just by its own self. And I
like it even better slightly stale, although I think I'm alone in that.
Posted to Digest bread-bakers.v097.n055 by Enkidu <enkidu@mail.utexas.edu>
on Sep 1, 1997
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