Ingredients
- 2 cups whole-wheat flour
- 1½ cups all-purpose flour, plus extra for kneading and dusting
- ½ cup wheat germ
- 2 tsp. baking soda
- ¼ tsp. salt
- 2 cups low-fat buttermilk
- 1 egg, lightly beaten
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Instructions
- Preheat the oven to 400º F.
- In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
- Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
- On a non-stick baking sheet, form the dough into a 7" round. Dust the top of dough with a small amount of flour. Cut a 4" X into the top of the dough. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped (25-30 minutes).
- Transfer to a wire rack and let cool for 2 hours before slicing.