Irish Brown Soda Bread
A mix of grains and flours gives this coarse, country-style soda bread a distinctive flavor. The batter isn't yeast raised, which makes it pretty fail-safe for tentative bakers.
INGREDIENTS | SERVES 4
- 2 cups unbleached white flour
- 1½ cups stone-ground whole wheat flour
- ⅓ cup rolled oats
- 2 tablespoons toasted wheat germ
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons cold unsalted butter
- 2 cups buttermilk
Preheat oven to 400ºF. Grease and flour a 9″ × 5″ loaf pan or a 9-inch round cake pan.
In a large bowl, combine unbleached white flour, whole wheat flour, oats, wheat germ, brown sugar, salt, and baking soda. Stir with a whisk to break up any lumps.
Chop chilled butter into pieces and work into the flour mixture with hands or a fork until blended.
Add buttermilk in small amounts, stirring to combine, until mixture forms a sticky dough. Knead briefly, then place dough in prepared pan.
Bake until browned and a tester comes out clean, about 40 minutes. Cool on a wire rack.
Densely Delicious
Soda breads have the same dense texture as quick breads like date-nut bread and banana bread. Also like those breads, soda bread tends to get stale and crumbly quickly. Try to bake soda breads the same day you plan to serve them, or plan on toasting bread cubes in the oven before serving.
