Hearth Bread
Most interesting recipe – old world bread that my BFF Allie copied out for me. I opted to leave out the dill the first time I made this and substituted the rye flour with more whole wheat, since I didn’t have any on hand:
- ½ cup each: oat bran, rolled oats, rye flour and whole wheat flour
- ¾ cup all purpose flour
- ¼ cup sesame seeds*
- 1 Tbs sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3 Tbs prune or apple butter
- 1½ cups buttermilk
- 1 egg, slightly beaten
- 1 tsp dill weed*
- Combine dry ingredients. Cut in fruit butter until mixture resembles coarse meal
- Stir in buttermilk to make a soft dough. Turn onto a floured surface and knead until smooth (about 12 strokes)
- Place on a non-stick baking sheet and flatten to a large circle (about 3″ thick)
- Brush top with egg white and sprinkle with dill weed. Bake at 350F for 40-45 min
* Note: you could use rosemary, oregano, basil or tarragon for a savory flavour OR something sweeter like cinnamon, cloves, etc. You could also substitute the sesame seeds for poppy or caraway seeds.
I also substituted ¾ cup of flour/milk with a wild yeast mixture, added the sugar, remaining buttermilk and flours. Let stand (covered) overnight to rise, then I combined the remaining dry ingredients and continued as above.
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