Posted by: marthabernie | June 28, 2014


This recipe is from Cook’s Country and has been developed in their test kitchen so the bread is not gummy.  The secret is in the ratio of whole wheat flour to all purpose flour.


2 cups all purpose flour

1-1/2 cups whole wheat flour

1/2 cup toasted wheat germ

3 tablespoons sugar

1-1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

1-3/4 cups buttermilk

3 tablespoon unsalted butter, melted

Adjust oven rack to lower middle position and heat oven to 400 degrees F.  Line rimmed baking sheet with parchment paper.  Whisk all purpose flour, whole wheat flour, wheat germ, sugar, salt, baking powder and baking soda together in a large bowl.  Combine buttermilk and 2 tablespoons melted butter in 2 cup liquid measuring cup.  Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together.  Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns.  Pat dough into 7 inch round and transfer to prepared sheet.  Using sharp serrated knife, make 1/4 inch deep cross about 5 inches long on top of loaf.  Bake until skewer comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.  Remove bread from oven, brush with remaining one tablespoon melted butter.  Transfer loaf to wire rack and let cool for at least one hour.


  1. I used to stick to buttermilk the whole time but now vary it sometimes it is made, by me, using 1 cup yogurt and the 3/4 is water. It makes a softer bread.


    • I often come up with something I like better when I substitute an ingredient for another.


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