Source:

K. Cooley

Serves/Makes:8

Ingredients

• 1-3/4 cups (425 ml) all purpose flour
• 1-3/4 cups (425 ml) whole wheat flour
• 3 tbsp (45 ml) toasted wheat bran
• 3 tbsp (45 ml) toasted wheat germ
• 2 tbsp (30 ml) old-fashioned oats
• 2 tbsp (30 ml) (packed) dark brown sugar
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) salt
• 2 tbsp (30 ml) (1/4 stick) chilled unsalted butter, cut into pieces
• 2 cups (475 ml) (about) buttermilk

Preparation

• Preheat oven to 425 degrees (225 C.).
• Butter 9x5x3-inch loaf pan.
• Combine first 8 ingredients in large bowl; mix well.
• Add butter; rub in with fingertips until mixture resembles fine meal.
• Stir in enough buttermilk to form soft dough.
• Transfer dough to prepared loaf pan.
• Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes.
• Turn bread out onto rack.
• Turn right side up and cool on rack.

Comments

From Bon Appetit magazine May 1996.