Instructions
- Preheat the oven to 425 F (328 C).
- Lightly grease a baking sheet and dust with a little flour.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and honey. Make a well in the center of the flour and pour in the buttermilk mixture. Using one hand or a large spoon, stir together in full circles starting in the center of the bowl and working towards the outside until all of the flour is incorporated.
Add a little more buttermilk if the dough seems too stiff, it should be soft but not too wet and sticky. - Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a round shape. Transfer the loaf to the prepared baking sheet. Mark a deep cross using a serrated knife and prick each of the four quadrants.
- Bake the bread for about 15 minutes then reduce the oven temperature to 400 F (204 C) and continue baking until the loaf is browned and sounds hollow when tapped, about 30 to 35 more minutes. Transfer the loaf to a wire rack to cool
Sylvia Carlson
When I mixed together these ingredients I had something that was so runny there was NO WAY you could form it into a ball. To get a workable texture I added and extra 2 cups of flour but since I was out of Kernza flour I used your regenerative whole grain flour. Since I am vegan I used a Tbsp of flaxseed with 2 Tbsp water for the egg and soy milk with 2 tsp vinegar for the buttermilk. But I still think there is something wrong with the ratio of milk to flour in this recipe or it wouldn’t have been so runny. Are you positive these measurements are correct?
Joe Cooper
I notice the directions do not mention raisins or cranberries. Are the raisins presoaked in warmwater or buttermilk before they are added to the dough?
Thanks Joe