Part 6/11:

Ingredients and Preparation:

• Whole wheat flour (preferably freshly milled)

• Rye flour

• Salt and baking soda

• Fresh buttermilk

The process is straightforward: combine the dry ingredients, add the buttermilk, and stir into a rough dough without the need for rising time. The dough is formed into a round, scored into wedges, and baked at 425°F for about 35 minutes. Martha suggests optional additions like currants, caraway seeds, herbs, or dried fruit to customize the bread, emphasizing its versatility.

Serving Suggestions:

For a traditional touch, serve the bread warm with smoked salmon and crème fraîche or butter. The dense, flavorful loaf pairs beautifully with both savory and sweet toppings, making it a perfect accompaniment for breakfast or any meal.