Description
This buttermilk bread recipe combines all-purpose and whole wheat flour with a hint of sweetness from sugar and currants for a delightful treat.
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 teaspoon baking soda
- 0 teaspoon kosher salt
- 2 tablespoons cold unsalted butter (cut into small pieces)
- 1 large egg
- 3/4 cup buttermilk (plus 1 to 2 tablespoons)
- 0 tablespoon unsulphured 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°F. Line a baking sheet with parchment paper.
- In a food processor, lightly pulse the flours, sugar, baking powder, baking soda, and salt.
- Scatter the butter pieces over the top and pulse until incorporated but small pieces are still visible.
- In a large bowl, whisk together the egg, buttermilk, and molasses.
- Add the dry mixture and currants to the wet ingredients. Stir until a soft dough forms.
- Lightly flour a surface, dump the dough, knead a few times, and shape into a loaf.
- Transfer dough to the baking sheet, cut an ‘X’ on top, and bake for 45 minutes.
- Let cool on a wire rack for at least 20 minutes before slicing.
Notes
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a sweeter bread, consider adding more sugar or additional currants.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg