Serves8
- Active time:15 min
- Start to finish:2 3/4 hr
May 2001
This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.
-
1
cup
unbleached all-purpose flour plus additional
-
1
cup
whole-wheat flour
-
1/3
cup
old-fashioned rolled oats
-
1/4
cup
toasted wheat germ
-
1 1/2
teaspoons
baking soda
-
1
teaspoon
salt
-
1
teaspoon
caraway seeds
-
3/4
stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2 cup) unsalted butter, softened
-
1
cup
plus 2 tablespoons well-shaken buttermilk
-
1/2
lb
thinly sliced smoked salmon
-
1
bunch fresh chives, trimmed
-
Preheat oven to 400ºF.
-
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.
-
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 (1/2 inch deep) in top of dough.
-
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.
-
Make canapés with bread, softened butter, salmon, chives, and pepper to taste.