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Submitted by Stacy Pahre This recipe can be whipped up while you are cooking dinner to be served with dinner. If you make the bread into dinner rolls, they cook faster and you can use them for the next few days for sandwiches. This is a good, quick staple.
2 cups white flour (works well with a combo of whole wheat, kamut, or spelt)
2 cups whole wheat flour
1 1/2 tsp baking soda (if you want less soda taste it works well with 1/4 tsp also)
2 cups milk or buttermilk
Preheat oven to 450. If your oven runs hot, you might need to lower the temp. Mix flour, salt and baking soda. Make a well in the center and add milk. Stir until blended. Turn dough onto a generously floured service; knead lightly 4-5 times. Shape dough into an 8 inch round loaf or several round rolls. Place on a greased cookie sheet. Cut in X in the top of the dough and bake for 15 minutes. If not done, cook on wire rack at 400 degrees for another 15 more minutes.
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 available globally
 organic
fair trade
recycled
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