I cut this recipe out of the side of a bag of Bob’s Red Mill flour. The ingredient list was unbelievably short and didn’t involve words like:
yeast
kneading
rise 1 hour
knead again
The recipe, entitled Swope Bread, has been patiently waiting for me, pressed into a page of my breakfast notebook. Yesterday, with an abundance of buttermilk in the house (I have two other FAVORITE recipes that call for buttermilk), I decided to try it out.
Sarah helped me with the mixing but didn’t like the smell.
That’s buttermilk for you.
David and Sarah take frequent breaks from their work in the kitchen.
The end result was delicious. This one, unlike some of my other baking creations, I actually sampled. In fact, I had a difficult time stopping the sampling process. I might not be able to make this again just because of its dangerous levels of temptation for me.
Try it out and let me know what you think.
Swope Bread
4 cups Bob’s Red Mill Stone Ground Whole Wheat Flour
2 cups Bob’s Red Mill Unbleached White Flour
1/2 cup sugar
2 tsp salt
[I used the white and whole wheat flour combo I keep in my flour bin. I also stuck to white, granulated sugar per the recipe, but I think next time I would use Sucanat for a little healthier version.]
1 quart buttermilk
4 tsp baking soda
2 bread pans, greased.
1. Preheat oven to 375.
2. In a large mixing bowl, mix first four (dry) ingredients.
3. In a separate bowl, mix baking soda and buttermilk.
4. Stir wet ingredients into dry.
5. Pour into bread pans and smooth tops of loaves.
6. Place in center of oven. Turn oven down to 350 and bake approximately 50 minutes.
7. Turn out and cool on wire rack.
Sometimes you just have to take a break and read an Archie Digest.
Oh my goodness – easy and delicious!! My family is still wondering where I’ve been hiding this recipe all these years.
Who knows what other treasures are lurking in my little breakfast notebook. 
Kathy
Looks good! I like easy! We can get that flour here too!
Hey, I never got back to Tim’s e-mail about losing weight and I meant to. As a devout Twinkie/baked goods lover (pies, cookies, breads) who has managed very precariously to stay within striking distance of my weight when I married, here’s what works for me: focus on what TO eat instead of what NOT to eat (because as soon as I hear,”Don’t eat that,” I want it… badly!); drink water before eating or drinking anything else (so if I want a soda or a snack, I get a glass of water first, wait a minute, then consider what I will eat); eat veggies first then protein then rest of meal; eat at home instead of fast food (get a diet root beer soda if you want a treat). When I see weight creeping up, I write down during the day what I eat. Being aware of it makes me choose different things, and it makes me feel a little fuller just by looking at the list. And I still get ice cream or a cookie every day.
Sounds like one we’ll have to try! Did you know buttermilk is also supposed to help your tummy if you’re taking antibiotics? The pharmacy lady said it has more of the healthy little “cultures” than yogurt has. I wonder if it’s true of all buttermilk & yogurt, or just the kinds they have here in Norway. Here they have flavored buttermilk, especially yummy to drink, but probably not so good in a bread recipe!
I want to try it- don’t have any buttermilk, but might get it and try the bread on Sunday when the crowd comes to see Cindy. THANKS. Do you really put it into bread pans- like banana bread pans?
I love you kids. Aunt Kate
Sounds yummy, Kathy! Thanks for sharing.
The photo caught my eye – my kids (especially my daughter) likes to read Archie too
I wonder what “Swope” means. Thanks for the recipe, we are going to try it this week!