plump and rugged


If your ideal loaf is rugged and based on several flours, developed in the time it takes to preheat the oven, and can be chunked up and spread with butter during the cool-down time, here’s one you’ll be able to wrap your spatula around.

Don’t expect a flighty bread, demure and cushy. This number is a tidy mix of whole wheat flour, all-purpose flour, oat flour, and buckwheat flour, leavened, lightly sugared, buttered up, then merged into a dough with a blend of buttermilk and a beaten egg. Once baked, warm pieces are prime for smears of softened butter or preserves, or a nut butter–such as cashew or almond.

Do you have your ingredients measured and mixing bowls out yet?