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Mix 3/4 cup wheat flour, 3/4 all purpose flour, sugar, salt, and yeast in a bowl.
Mix in butter and honey.
Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
Add remaining flour until your dough is no longer sticky.
Knead in the mixed grains.
Knead for about 10 minutes until elastic and smooth.
Wrap the dough in plastic wrap and a kitchen towel and set in a warm spot for about 20 minutes.
Divide dough in half and roll each half into a. 7 inch x 5 inch rectangle.
Roll up tightly starting at the wide side and pinch the seam.
Place on a greased baking sheet, cover with plastic wrap, and refrigerate for an hour.
Remove bread from the fridge and let stand at room temperature for about 10 minutes.
Preheat oven to 375 degrees.
Make 3-4 slits in the top of each loaf of bread.
Bake for 25 minutes.
Remove bread and brush each loaf with egg white + water mixture.
Place back in the oven and bake for about 10-15 minutes.