• 2 C all-purpose flour, plus more for dusting
• 2 C whole wheat flour
• 2 Tbsp granulated sugar
• 1 tsp baking soda
• 1 tsp kosher salt
• 3 Tbsp cold, unsalted butter, cubed
• 1 large egg
• 1 2/3 C buttermilk
Preheat oven to 425 degrees and lightly grease a large cast-iron skillet with cooking spray. In a large bowl, whisk flours, baking soda and salt. Add butter and, using your hands, mix until pea-sized and some slightly larger pieces form. In a separate a bowl, whisk egg and buttermilk. Make a well in center of flour mixture. Add egg mixture to well and, starting from the center, mix with a wooden spoon until dough is too stiff to stir. Turnout dough onto a lightly floured surface. With floured hands, form dough into a ball as best you can, then knead until no dry streaks remain, about 30 seconds. Don’t overwork or bread will turn out tough. Transfer dough to prepared skillet or baking sheet. Using a very sharp knife, score a 1/2 -inch deep X on top. Bake for 15 minutes, then reduce oven temperature to 400 degrees. Bake until bread is golden brown and bottom sounds hollow when tapped.
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