Ingredients
| 4 cups | (1 L) | all-purpose flour |
| 2 cups | (500 ml) | whole wheat flour |
| 1 cup | (250 ml) | uncooked whole grain porridge cereal (e.g. Red River Cereal) |
| 1/2 cup | (125 ml) | wheat germ or ground flax |
| 1/4 cup | (60 ml) | brown sugar |
| 1 tbsp | (15 ml) | kosher salt |
| 1 tbsp | (15 ml) | baking soda |
| 4 cups | (1 L) | buttermilk |
Directions
- Preheat oven to 350°F (180°C) and grease (with butter) 2 large bread pans (12" x 4 1/2" x 2 1/2"- 30 cm x 11 cm x 6 cm).
- In a large mixing bowl combine flour, cereal, wheat germ or ground flax, brown sugar and salt, and whisk well.
- Pour the buttermilk into a large liquid measuring cup and add the baking soda- the soda will react wih the buttermilk and start to bubble.
- Form a well in the middle of the dry ingredients and add the buttermilk/soda combination. Mix just until the dry ingredients are incorporated. Do not over-mix.
- Divide the bread dough into 2 large butters bread pans.
- Bake for 55-60 minutes. Test with a sharp knife- if it comes out clean- it's done. Let rest for 10 minutes on cooling racks and then remove from the pan to finish cooling on rack.
This bread is perfect for open-faced toasted sandwiches, or as part of your breakfast with peanut butter or eggs (or even better- made into French toast!).