Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)

No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 12

1
cup 5-grain rolled whole-grain cereal or old-fashioned oats
3
cups Gold Medal™ white whole wheat flour
1/3
cup packed brown sugar
1
teaspoon baking soda
1
teaspoon cream of tartar
3/4
teaspoon salt
1/4
cup cold butter or margarine, cut into small pieces
1/2
cup dried cranberries, cherries or raisins
1
egg
1 1/2
cups buttermilk

  • 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
  • 2 In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
  • 3 In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
  • 4 On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
  • 5 Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.