A mix of baking powder, baking soda and buttermilk makes this bread rise. Bonus: It doesn't require any time-consuming kneading.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2009
MethodIn large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt ; stir in currants, and caraway seeds (if using).
Whisk together buttermilk, butter and egg; pour over flour mixture, tossing with fork to form sticky dough.
Scrape onto floured surface; gently knead 10 times. Transfer to parchment paper-lined baking sheet; press into 7-inch (18 cm) round. With sharp knife, score top into 8 wedges.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes.
Tip from The Test Kitchen: Whole grain flours, such as whole wheat, naturally contain oils that can go rancid when stored at room temperature. To keep your whole grain flour fresh, store it in a tightly sealed airtight container in the freezer.
Nutritional facts Per serving: about
- Sodium 571 mg
- Protein 11 g
- Calories 376.0
- Total fat 12 g
- Potassium 341 mg
- Cholesterol 73 mg
- Saturated fat 7 g
- Total carbohydrate 59 g
- Iron 23.0
- Folate 37.0
- Calcium 15.0
- Vitamin A 10.0
- Vitamin C 2.0