Whole wheat-yogurt baking powder bread

Homemade breads, even taking into account the cost of electricity used, are ridiculously cheaper than bought breads. We do still buy sandwich bread because it's more convenient for packed lunches, but when we eat bread for dinner, having a homemade loaf brings an air of gourmet-ness to the whole business.

On weeknights, however, I simply don't have the time or the energy to start a homemade loaf from scratch. It would take hours, and we don't have hours. That's where baking powder bread is useful. This recipe is an adaptation of one I used to make as a university student when I was feeling particularly poor and under-nourished. It's often hard to make whole wheat breads taste good without adding a bit of white flour to improve the texture, but this one works because of the butter and the yogurt. Butter gives it that wonderful buttery taste, and the yogurt makes it light and almost fluffy.

This recipe makes four biscuit-like hunks of bread that are wonderful for dipping in soup. Our little family finds that one each is a perfectly filling accompaniment to a bowl of soup, with another hunk left over for someone to gnaw on in the middle of the night, or for breakfast.

Ingredients:
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
1 oz unsalted butter, plus extra for brushing the loaf
1/4 cup plain unsweetened yogurt
1/8-1/4 cup water

Preheat the oven to 430 degrees Fahrenheit, with the oven rack in the middle position. Line a smallish baking sheet with baking paper.

In a medium bowl, whisk the dry ingredients together. Using a pastry blender or a knife (or a food processor, if you wish), cut the butter into the dry ingredients until the mixture looks like fine breadcrumbs. Add the yogurt and the smaller measure of water, stirring gently until the mixture just comes together. If the mixture seems unduly dry and crumbly, add more water until the dough holds together.

Shape the dough into a round, flat disc about 4-5 inches in diameter. Place the disc on the baking sheet. Using a sharp knife, make a deep "x" on top so that the dough is divided into four quarters without actually being cut in four. Melt a little extra butter and brush the bread with it before putting it in the oven and baking for about 15 minutes, or until the top is golden and the insides are cooked through. (You can check by inserting a knife in one of the deep cuts.)