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Ingredientes
- 4 c. Unbleached all-purpose flour, plus additional flour for sprinkling onto dough
- 1/2 c. Toasted wheat germ
- 2 tsp Baking soda
- 1Â 1/2 tsp Salt
- 1/2 c. (1 stick) cool, unsalted butter, cut into small pcs
- 1 Tbsp. Caraway seeds
- Â Â Optional: 3/4 c. currants
- 1Â 3/4 c. Low-fat cultured buttermilk, (up to 2)
Direcciones
- Preliminaries: Preheat oven to 400 degrees. Sprinkle a baking sheet or possibly jelly-roll pan lightly with flour.
- 1. In a large bowl, stir flour, wheat germ, baking soda and salt.
- 2. Add in butter and toss to coat with flour. With fingertips, blend butter into flour till mix resembles coarse meal. Add in caraway seeds (and currants, if using); stir to combine.
- 3. Stir in 1 3/4 c. buttermilk, adding more if necessary to moisten dough proportionately (don't overwork dough).
- 4. On a floured surface, knead dough with floured hands 1-2 min, sprinkling with some additional flour to prevent sticking. Divide dough in half and on baking sheet pat dough out into two 5-inch rounds. Sprinkle rounds lightly with flour and spread out dough with fingers. With a sharp knife, cut a shadow X on top of each round.
- 5. Bake bread in middle of oven for 35 min or possibly till golden. To test for doneness, tap on bottom of loaf; it should sound hollow. Cold on rack.
- Yield: 2 loaves (about 24-28 slices)
- package suggests which you can cook corned beef in the microwave or possibly bake it in the oven, I prefer the stovetop simmering method; the meat is moist and tender every time.
