• 1 ½ cup of unbleached all-purpose flour
  • 2 cups of whole wheat flour
  • ¼ cup of wheat germ
  • 1 ½ teaspoons of salt
  • 1 teaspoon of baking soda
  • 2 tablespoons (25 g) of unsalted butter, softened
  • 1 large egg or 1/4 cup egg substitute
  • 1 ½ cups of 1% buttermilk


  1. Preheat your oven to 450 degrees Fahrenheit, 230 degrees Centigrade.
  2. Prepare a baking tray with greaseproof paper or baking sheet. Separate 2 tablespoons of flour, and then in a large bowl combine the remaining flour, the whole-wheat flour, the wheat germ, the salt and the soda.
  3. Knead the unsalted butter into the flour mix, and poke an impression into the centre of the mixture with your fingers. Whisk the egg and buttermilk and pour into the impression. Stir but be cautious not to mix too much.
  4. Turn dough onto floured work surface and sprinkle the remaining flour. Knead into an circle and place onto tray. Cut an X into the top of the loaf and bake for 15 minutes. Reduce heat and bake for a further 15 minutes.
  5. Loaf should be brown and sound hollow when the bottom is tapped. Transfer and cool before slicing.

Nutritional information (per 2 slices)

  • 87 calories (13% calories from fat)
  • 4g protein
  • 1g total fat (0.6 g saturated fat)
  • 16g carbohydrate
  • 2g dietary fibre
  • 12 mg cholesterol
  • 237 mg sodium

Diabetic exchange

  • 1 carbohydrate (1 bread/starch)

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