¼cupwheat bran(wheat germ or substitute more ap flour) (50g)
1teaspoonbaking soda
1teaspoonwhite sugar
½teaspoonsalt
1 ¼cupsbuttermilk300ml (or milk with 1 tablespoon lemon juice or white vinegar stirred in), plus a tablespoon extra for brushing
Instructions
Preheat the oven to 430°F/220°C. Lightly grease a baking sheet with oil.
Add all ingredients except the buttermilk to a large bowl and whisk to combine.
Add the buttermilk and mix to combine, but take care not to overwork the dough.
Form the dough into a ball and place onto the baking sheet. Flatten it out slightly and cut a cross on the top, halfway through the dough.
Brush the top with the extra buttermilk and bake in the oven for 30 minutes or until risen and golden.
Allow to cool on a wire rack for 30 minutes before cutting.
Notes
This wheaten bread recipe can be made with all-purpose flour only if you don't have wheat flour on hand.Buttermilk can be made by adding some lemon juice or white vinegar to milk. Stir and let it sit for a few minutes to curdle.This is a forgiving recipe so you can use all ap flour, all whole-wheat flour or a mix of flours - just make sure you use the correct total cup measure/weight.If you can find wheatgerm (try whole food stores) it adds a great flavor and is a traditional addition.The easy whole wheat bread can also be baked in a loaf pan if you don't want to use a baking sheet.Make sure you don't overwork the dough as it can result in a tough loaf of wheaten bread.Be sure to let the bread cool for at least 30 minutes before slicing and serving, to avoid it from crumbling.This bread has no preservatives and is best eaten within 2 days. By the second day, you will probably need to toast it, but it's very tasty toasted!Try adding honey instead of sugar.