Bread from lean dough
Description
The recipe won't take much time. Instead of yeast, baking soda is added to the dough as a leavening agent. The lactic acid present in buttermilk reacts with the soda, forming tiny bubbles of carbon dioxide. That's why the baked goods turn out fluffy and airy. If desired, raisins, nuts, etc. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Place the rack in the middle position and preheat the oven to 220 degrees. Line the baking sheet with parchment paper or a silicone mat. In a large bowl, combine flour, wheat bran, wheat germ, rolled oats, brown sugar, baking soda, and salt.
- 2
Step 2
2. Add the butter cut into pieces and rub it until it reaches a crumbly consistency. Add enough buttermilk to form a soft dough.
- 3
Step 3
3. Lightly knead the dough and place it in the prepared pan. Shape the dough into a circle, and then, using a bread knife, make two crosswise cuts in the dough about 2.5 cm deep.
- 4
Step 4
4. Bake in a preheated oven until the bread turns dark brown and a toothpick inserted into the center comes out clean. This will take about 40 minutes. Remove the bread from the pan and let it cool on a rack for about 30 minutes before serving.