Tangy buttermilk makes a great partner for nutty whole wheat flour.
- Portion size 12 servings
In saucepan, heat buttermilk, butter and honey until butter starts to melt; let cool for 5 minutes. Whisk in egg.
In large bowl, stir together 1-3/4 cups (425 mL) of the all-purpose flour, whole wheat flour, yeast and salt. With wooden spoon, stir in buttermilk mixture until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.
Punch down dough; turn out onto floured surface. Press into 10- x 9-inch (25 x 23 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to seal. Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan. Cover with towel; let rise until 1/2 inch (1 cm) above pan, 1 to 1-1/2 hours.
Brush top of loaf with milk. Bake in centre of 350°F (180°C) oven for 45 to 55 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.
Nutritional facts <b>Per slice:</b> about
- Sodium 199 mg
- Protein 6 g
- Calories 177.0
- Total fat 3 g
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 32 g
- Iron 12.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 3.0