Crusty Brown Wheat Bread
|Whole wheat flour||3 Cup (48 tbs)|
|Quick oats||1⁄4 Cup (4 tbs)|
|Wheat germ||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Baking powder||1 Teaspoon|
|Whole milk||1 1⁄4 Cup (20 tbs)|
|White distilled vinegar||1⁄4 Cup (4 tbs)|
Preheat oven to 425°.
Sprinkle cornmeal generously over the bottom of an 8" iron skillet or metal pie pan.
In a large bowl stir together dry ingredients.
Pour milk into a small bowl. Pour vinegar into milk. Do not stir. Let stand for 2 minutes.
Pour liquid combination into dry ingredients and mix together with a wooden spoon. When well combined, form into a ball. Place ball in the center of the prepared skillet and flatten ball to a 7" round.
Using a sharp knife cut a deep cross from side to side in the top of the dough.
Bake at 425° for approximately 40 minutes. Bread should be brown and hollow sounding when tapped. Remove from oven and cool slightly before cutting into wedges and serving.