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Ingredients

• 3 1/2 cups flour
• 1/4 cup flaxseed
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1 1/2 cups buttemilk
  • I used milk with lemon juice (1 tablespoon juice per 1 cup milk let sit for 10-15 minutes)

Instructions

1. Preheat oven to 425 degees fahrenheit.
2. In a bowl combine all dry ingredients and mix briefly.
3. Add 1 cup of buttermilk and start mixing (I used standmixer with breadhook) until is forms to a ball. If you are noticing that it is still too dry, add more buttermilk 1 tablespoon at a time.
4. On a floured surface knead briefly and turn to a round loaf and cut an X on it about a half inch in depth.
5. Place on a floured cookie sheet and place into oven for 40-45 minutes or until golden brown on top.
6. Serve promptly after out of oven.

Inspired by

Majority of this recipe came from, here. Naturally, there were some modifications. :) Also, this was a useful resource for butter milk substitutes.

Closing

Overall, this is a really easy recipe that requires very little prep, aside from the making of a substitute buttermilk (which just fascinates me for some reason). I will, definitely, try my hand at making this again, it tastes really good! Also, I do not make many breads that are not yeast based. So this is another nice perk about it– no rise time!