Brown Bread

Ingredients

• 2 1/4 cups whole wheat flour
• 2 3/4 cups wheat bran or wheat germ,
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 ounces butter,
• 2 1/2 cups buttermilk*
• 2 teaspoons molasses

Directions

1. Set an oven rack in the center and heat the oven to 350ºF. (180ºC.) Cover a heavy sheet pan with parchment paper or a silicone baking mat, then slide it onto that rack so it warms with the oven.
2. In a large bowl, toss together the whole wheat flour and the wheat bran or wheat germ.
3. Sift the white flour together with the baking soda and salt into the bowl. Stir the dry ingredients until they are well combined.
4. Cut the butter into tiny pieces, add them to the flour mixture, and use your fingers to rub the butter in until the bits are as small as you can manage.
5. Add the buttermilk and molasses, stirring until the dough is damp throughout. Turn it onto a lightly floured countertop and knead gently, just until it gathers into a smooth ball. If you are making 2, divide the dough into 2 equal pieces and roll each one separately.
6. Use a sharp serrated knife to cut a deep cross over the top of the bread, going about 1-inch (3cm) down. Transfer the brown bread loaf to the hot baking sheet, taking care because the pan is hot.
7. Bake for 45 minutes, until the top feels firm and the bottom sounds hollow when tapped. If you are baking smaller loaves, start checking for doneness after 25 minutes.
8. Take the bread out of the oven and let it cool on a wire rack for 1 hour.
9. If buttermilk is not available, combine equal measures of plain whole-milk yogurt and low-fat or regular milk, using 1 part of each, then leave the mixture alone for 5 minutes before adding it.