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Categories:
buttermilk molasses whole wheat flour light rye flour cornmeal natural shallot caraway seeds baking soda salt cold unsalted butter
Viewed: 35 - Published at: 6 years agoIngredients
- 1 pint (2 cups) buttermilk
- 2 tablespoons molasses
- 2 cups whole wheat flour
- 1 1/2 cups light rye flour
- 1/4 cup cornmeal
- 1 tablespoon natural (unsweetened) cocoa powder
- 1 medium shallot, minced
- 1 tablespoon caraway seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into cubes
Method
- Preheat oven to 425° F, and position a rack in the middle. Grease a baking sheet, or line it with parchment paper.
- In a measuring cup, whisk together buttermilk and molasses. Set aside.
- In a large mixing bowl, whisk together whole wheat flour, rye flour, cornmeal, cocoa powder, shallot, caraway seeds, baking soda, and salt. Add butter and use a pastry cutter, a pair of forks, or your fingertips to mix the butter into the dry ingredients until it's completely incorporated and crumbly. Add buttermilk-molasses mixture and mix just until a sticky dough comes together.
- Turn the dough out onto the baking sheet, and use lightly damp hands to form it into a round. Use a sharp knife to cut an X in the top of the loaf. Bake for 45-50 minutes, or until the bread is browned on top and a toothpick inserted in the middle comes out clean. Remove the bread from the oven and let cool for about 15 minutes before transferring to a cutting board.
- Slice the bread and serve warm; once it's cooled, toast slices before serving. Leftover bread can be wrapped in plastic wrap, then in aluminum foil, and frozen for up to 3 months. You can toast slices of bread straight from the freezer.
