Brown Bread (1)

4 cups stone-ground whole-wheat flour

2 cups white flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

2 cups buttermilk, sour milk, or sweet milk*

(Anne's note *sweet milk is another name for plain old MILK)

Mix the whole-wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more, liquid-a lot depends on the absorbent quality of the flour. (Anne again-the weather has an impact as well-keep humidity in mind when you are baking-less liquid on humid days, more on dry days is a general rule) The dough should be soft but manageable.

Knead the dough into a ball in the mixing bowl with your floured hands. Put it on a lightly floured baking sheet and with the palm of your hand flatten out in a circle that is 1 1/2 inches thick. With a knife dipped in flour make a cross through the center of the bread so that it will easily break in quarters when it is baked. Bake at 425 degrees F for 25 minutes, reduce heat to 350 degrees F, and bake a further 15 minutes.

If the crust seems too hard, wrap the baked cake in a damp tea cloth and leave standing upright until it is cool. The bread should not be cut until it has set-about 6 hours after it comes out of the oven.