Title: Wheaton Bread
Categories: None
Yield: 1 servings

1 1/2 c Flour
1 1/2 c Whole wheat flour
1/3 c Sugar
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Buttermilk
3/4 c Milk

Source: My Mother

Yield: 1 Loaf

Preheat oven to 350*. Combine dry ingredients. Stir in buttermilk and milk.
Pour batter into greased loaf tin or 1-1/2 quart casserole dish. Bake 30
minutes. Reduce heat to 325* and continue to bake another 20-25 minutes.
When done, cool about 5 minutes, remove from pan and wrap in waxed paper,
then in tea towel. Serve warm or cooled.

Note: Sometimes I put sunflower, sesame or a combination of seeds on top
before baking. The first time I tasted this loaf I thought it was a yeast
bread. It is dense and firm and makes wonderful toast the next day! I hope
this is what you are looking for, Vlad.

Posted to JEWISH-FOOD digest by "Peggy Geromette" on
Sep 10, 1998, converted by MM_Buster v2.0l.