Ingredients1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 cups whole wheat flour
1/3 cup wheat germ
1 1/2 teaspoons salt
1 teaspoon baking soda
2 tablespoons butter, softened
1 egg
1 1/2 cups buttermilk
1/2c. raisins
Directions
1Heat oven to 450°F.
2In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
3Using your fingertips, work the softened butter into the flour mixture. Add raisins.
4In a small bowl, whisk the egg.
5Add the buttermilk to the egg; mix well.
6Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
7Use your hands to combine the dry and wet ingredients until it forms a loose dough.
8If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
9On a well-floured surface, turn out the dough.
10Sprinkle the dough with flour and shape it into a 7-8 inch circle.
11Flatten it slightly with the tips of your fingers.
12Place the loaf on a baking sheet (I line mine with parchment paper).
13Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
14Bake for 15 minutes at 450°F.
15Reduce the heat to 400 F and continue baking another 20 minutes.
16If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
17The thermometer should read 190/195 F when baked.
18Let cool for 15 minutes; then serve.
Directions
1Heat oven to 450°F.
2In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
3Using your fingertips, work the softened butter into the flour mixture. Add raisins.
4In a small bowl, whisk the egg.
5Add the buttermilk to the egg; mix well.
6Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
7Use your hands to combine the dry and wet ingredients until it forms a loose dough.
8If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
9On a well-floured surface, turn out the dough.
10Sprinkle the dough with flour and shape it into a 7-8 inch circle.
11Flatten it slightly with the tips of your fingers.
12Place the loaf on a baking sheet (I line mine with parchment paper).
13Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
14Bake for 15 minutes at 450°F.
15Reduce the heat to 400 F and continue baking another 20 minutes.
16If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
17The thermometer should read 190/195 F when baked.
18Let cool for 15 minutes; then serve.
