|3 cups||Whole-wheat flour|
|(preferably stone ground)|
|1 cup||All-purpose flour|
|1 teaspoon||Baking soda|
|¾ teaspoon||Baking powder|
|1½||To 2 cups buttermilk (or|
Combine dry ingredients and mix thoroughly. add enough buttermilk to make a soft dough similar to biscuit dough, but firm enough to hold its shape. Knead for a few minutes on a lightly floured board until smooth and velvety. Form into a round loaf and place in a well-buttered 8 inch cake pan or buttered cookie sheet. Cut a cross on top of loaf . Bake at 375 degress for 35 to 40 minutes or until loaf is nicely browned and sounds hollow when rapped with knuckles.
Let loaf cool before slicing very thin. Serve with plenty of sweet butter.
Yield: 1 loaf
Taken from "Philadelphia Homestyle Cookbook," published by Norwood-Fontbonne Academy Home and School Association, Philadelphia, PA, c. 1984.
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