Photo by Iuliia Nedrygailova
Makes one loaf
2 ½ cups all-purpose flour
1 ½ cups bread flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
Softened unsalted butter, optional
Honey, optional
Preheat oven to 425 F. Line a baking sheet with parchment paper and sprinkle with flour.
In a stand mixer with the paddle attachment, add the flours, baking soda and salt and blend. Gradually add the buttermilk and thoroughly combine. Dough will be extremely sticky. Scrape the dough onto a baking sheet and, with lightly floured hands, shape into a round, about 2 inches tall. Score the top of dough with a big “X” about an inch deep using a lame or a sharp knife.
Bake in preheated oven 45–55 minutes until golden brown. The bread will have a hollow sound when tapped on the bottom crust. Transfer bread to a cooling rack and cool completely. Slice and serve smeared with butter and drizzled with honey, if desired.
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