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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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1 1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup wheat germ
1 1/2 tsp. baking soda
1 tsp. salt
1/2 stick cold unsalted butter, cut into bits
1 1/3 cups buttermilk or plain yogurt

Whisk together flours, oats, wheat germ, baking soda and salt in large bowl. Add butter and toss to coat with flour. With fungertips rub in butter until mixture resembles coarse meal. Add buttermilk or yogurt and stir until dough is moistened evenly. Kneed dough 1 minute, shape into a ball. Transfer to baking sheet and pat into 7 inch round. Sprinkle with additional flour and cut a shallow X into the round.

Bake at 425 degrees, 30 minutes on middle rack.

From: Jeanne Lemlin, Gourmet Magazine - March 1994