This family recipe was handed down from my grandmother to my mother, to me. -Felicity Hayes McCoy
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:1 loaf 1x
2 3/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon salt
Approximately 1 ¼ cups sour milk, buttermilk, or plain yogurt
Turn oven to 450°F. Sift flours, baking soda, and salt into a large bowl. Make a well in the center. Pour in the milk, buttermilk, or yogurt. Using one hand and turning the bowl with the other, mix the ingredients from the outside to the center. You want a soft, not sticky, dough, so add a handful of whole wheat flour if needed, and bring it all together as quickly as possible.
Place dough on a floured board and knead very briefly, just enough to make a ball. Flatten dough slightly with your hand and cut a cross through it with a knife. You can go almost right through to the bottom of the dough, which will help the rise.
Bake on a heavy, floured baking sheet for 15 minutes Then reduce the heat to 400°F for about another 15 minutes. The bread is done when it sounds hollow when you tap the base of the loaf. Remove from oven and cool on a wire rack.