1/2 cup whole wheat white flour
1-1/2 cups regular whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar (or Bakewell Cream)
1 tablespoon sugar or honey
3/4 cup buttermilk or plain yogurt
2 tablespoons melted butter
1/2 cup raisins, Craisins or currants (optional)

In a large bowl, combine both kinds of flour, salt, baking soda, cream of tartar; stir to mix well.

Make a hole in the center and pour in the buttermilk or yogurt and sweetener and melted butter; mix to make a dough.

If the dough is crumbly, the flour was stored in dry conditions and you may need to add a little extra liquid to make the dough a correct consistency - mix in a little more buttermilk or milk, a little at a time, until the dough is soft and pliable.

Turn out of the bowl onto a clean surface which has been lightly dusted with flour. Knead (fold over onto itself) the dough about 10 times and press together to form a round loaf. Place on a buttered cookie sheet or upside-down pizza pan (any flat baking surface without shallow or no sides will do). Using a sharp knife or razor, slash a cross or X shape into the top (to let the devil out!). This tradition allows steam and bubbles to escape during the baking.

Bake for 50-60 minutes in a 400°F degree oven or until loaf sounds hollow when tapped lightly on bottom and bottom has browned.

Serve thinly sliced with butter and jam. This bread doesn't keep well but may be used for toast the following day.

1 loaf, 12 servings per loaf.

Nutrition (per serving): 124 calories, 20 calories from fat, 2.3g total fat, 5.7mg cholesterol, 252mg sodium, 118.2mg potassium, 23.3g carbohydrates, less than 1G fiber, 5.9g sugar, 2.9g protein.

Submitted by: CM