Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups (210 g) unbleached all-purpose flour
- 2 cups (300 g) whole wheat flour
- ¼ cup (38 g) wheat germ
- 1½ teaspoons (7.5 ml) salt
- 1 teaspoon (5 ml) baking soda
- 2 tablespoons (25 g) unsalted butter, softened
- 1 large egg or ¼ cup egg substitute
- 1½ cups (360 ml) 1% buttermilk
Directions
Preheat oven to 450°F (230°C).
Line a large baking sheet with parchment paper.
Set aside 2 tablespoon (18 g) all-purpose flour.
In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda.
Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers.
Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk.
Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.
Turn dough out onto a lightly floured work surface.
Sprinkle with the reserved 2 tablespoons (18 g) flour.
Gently knead 3 or 4 times.
Shape into a 8-inch (20 cm) circle.
Place on the prepared baking sheet.
Using a sharp knife or razor blade, cut an x on the top of the loaf all the way to the sides.
Bake for 15 minutes.
Reduce oven heat to 400°F (200°C).
Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom.
Transfer to a rack to cool for 10 minutes before slicing.