SERVES : 4

INGREDIENTS :

• 2 cups All-purpose flour
• 2 cups Whole-wheat flour
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking soda
• 3 tablespoons Chilled stick margarine
• cut into small pieces

• 11/3 cups Low-fat buttermilk
• 2 Egg whites
• Vegetable cooking spray

METHOD

• "The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it." The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit."
• Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.
• Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times.
• Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.