This is about the easiest loaf of bread you can make. It involves no yeast or kneading . . . it’s quick and a healthy choice, with a nice crunchy, rustic looking crust. Tastes wonderful while still warm, with your favorite topping.
- 2 1/2 cups whole wheat
- 1 cup wheat bran
- 1/2 cup oat bran
- 1/2 cup wheat germ
- 1 tsp salt
- 1 1/2 tsp baking soda
- 2 – 2 1/4 cups buttermilk
- Preheat oven to 375 F. and grease 4 1/2″ X 8 1/2 ” bread pan.
- Measure all dry ingredients into large mixing bowl and mix thoroughly.
- Make a well in the center and add 2 cups buttermilk all at once.
- Stir to mix. All dry ingredients should be mixed in just so that mixture is slack but not mushy wet. If you need more liquids add a tad more buttermilk.
- Add a light dusting of flour and shape into loaf. Lay or press into pan.
- Bake at 375 F for 50 minutes, until browned nicely.
- Run a knife around the edge and transfer to cooling rack. The crust is hard when you first take it out of the oven, but softens as it cools.
- Wheat germ, oat bran and wheat bran are found in the same section as the flour or in the cereal isle with the oatmeal. For longer lasting freshness, freeze all unused wheat germ, bran and ww flour.
- You may substitute oat bran for wheat bran, white flour or whole wheat flour.
- Try to use real buttermilk. If you cannot get it, try a mixture of half milk and half plain yogurt.
- Slice and freeze any leftover bread within 24 hours, for sandwiches or toasting. Homemade bread does not have the same shelf life as store bought bread.