Directly from America's Test Kitchen All Time Best Bread Recipes
2 cups (10 ounces) all-purpose flour
1 1/2 cups (8 1/4 ounces) whole wheat flour
1/2 cup (1 3/4 ounces) toasted wheat germ
3 TB sugar
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 3/4 cups buttermilk
2 (plus 1) TB unsalted butter, melted
Adjust oven rack to lower middle position and heat oven to 400°. Line rimmed baking sheet with parchment paper.
Whisk flours, wheat germ, sugar, salt, baking powder and soda together in large bowl. Combine buttermilk and 2 tablespoons melted butter in a 2 cup liquid measuring cup. Add buttermilk mixture to flour and stir with spatula until dough comes together.
Transfer dough to lightly floured counter and knead until cohesive mass forms - about eight turns. Pat dough into 7 inch round and transfer to prepared sheet. Using sharp serrated knife cut 1/4" deep cross, about 5 inches long, into top of loaf. Bake until skewer inserted in centre comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating halfway.
Remove from oven. Brush with remaining 1 TB butter. Transfer to wire rack and let cool for at least 1 hour befoe serving.
Notes and Tips...
- Toasted Wheat Germ - recipe claims that this is key to the desired flavour, but wheat germ can be substituted with wheat bran or ground flax-seed, or even whole wheat flour.
- Spatula - works best if it is a firm, not soft, pliable, spatula
- Buttermilk - if the dough does not quite come together, add a bit more buttermilk - carefully, 1 TB at a time.
- Kneading - it may take more than 8 turns - but do not over-knead.
- Cross Cut - I made mine a bit too deep - does not affect flavour ;-)
- Done - my old recipe said to bake for 40 minutes until loaf sounded hollow when tapped; the ATK recipe suggested a longer time to an internal temperature of 195. I pulled mine out at 50 minutes even though the temp was only 185 - top was just beginning to burn - eek.