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:
rise 1 hour
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.
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.