We’ve reinstated the whole-grain beauty of this historical bread packed with whole-grain flour, bran, germ, and even steel cut oats. Whole grains are thirsty, so lots of buttermilk keeps this batter nice and saturated—don’t be discouraged by the wet, sticky dough. Serve with Matcha Yogurt Butter.
2 2/3 cups white whole wheat flour (about 12 ounces)
Weigh or lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 7 ingredients (through wheat germ) in a large bowl, stirring well with a whisk. Slowly add buttermilk, stirring just until moist. Let sit 15 minutes.
Spoon batter into a 9 X 5-inch metal loaf pan coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool on rack. Slather generously with matcha butter.
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