This bread was the only bread my grandmother consumed, and she made it every week! I have so many fond memories associated with making this bread together. And seriously – nothing beats the smell (and taste) of freshly made bread. YUM!
My mom passed the bread making tradition to me, and now I am passing it on to my kids. This is a hearty rustic bread that is high in fibre, omega-3 fatty acids, and low in fat. It is a great sliced thinly for open faced sandwiches or thicker slices for toast with peanut butter and banana in the morning. Enjoy!
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup Red River Cereal
- 1/2 cup wheat germ or ground flax
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 1 tbsp baking soda
- 1 litre buttermilk
- First preheat the oven to 350F.
- In a large mixing bowl combine all of the dry ingredients (except the baking soda) and mix well with a large whisk - this is my lazy way of sifting.
- Pour the buttermilk into a medium bowl or liquid measuring cup and add the baking soda - the soda will react with 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. You don't want to overdo it.
- Divide the bread dough into 2 large buttered or oiled bread pans - (12"x4 1/2"x2 1/2") or 4 small 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 take them out of the pan to finish cooling on the rack.
For more delicious kid-friendly (and easy!) recipes, check out my Facebook page where I post recipes, kids nutrition tips and articles daily.