Description
A delicious whole wheat bread studded with dried currants, perfect for toasting.
Ingredients
Scale
- 1 cup all-purpose flour (plus additional for kneading)
- 1 cup whole wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0 teaspoons baking soda
- 0 teaspoons kosher salt
- 2 tablespoons cold unsalted butter (cut into small pieces)
- 1 large egg
- 0 cups buttermilk (plus 1 to 2 tablespoons)
- 0 tablespoons unsulphered molasses (not blackstrap)
- 2/3 cup dried currants or raisins (optional)
Instructions
- Place a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
- In a food processor, pulse the flours, sugar, baking powder, baking soda, and salt. Scatter butter pieces over the top and pulse until incorporated.
- In a mixing bowl, whisk together the egg, buttermilk, and molasses.
- Add the dry ingredients and currants to the wet mixture and stir until a soft dough forms.
- Knead on a floured surface, shape into a loaf, and cut an ‘X’ on top.
- Bake the bread for 45 minutes, until a knife inserted comes out clean.
- Transfer to a wire rack and cool for at least 20 minutes before slicing.
Notes
- This bread can be toasted for an extra crunch.
- Optionally, add spices like cinnamon for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg