Recipe - Wheaton Bread

1 One half cup Flour
1 One half cup Whole wheat flour
1/3 cup Sugar
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Buttermilk
Three fourths cup 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 1One half quart casserole dish. Bake 30
minutes. Reduce heat to 325* and continue to bake another 2025 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 JEWISHFOOD digest by "Peggy Geromette" pegger50@hotmail.com on
Sep 10, 1998, converted by MM_Buster v2.0l.