This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.
Recipe information
Total Time
2 3/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
Step 3
Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
Step 4
Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
Step 5
Make canapés with bread, softened butter, salmon, chives, and pepper to taste.
