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.
Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 2 cups unbleached white flour
- 1 1⁄2 cups stone-ground whole wheat flour
- 1⁄3 cup rolled oats
- 2 Tbsp. toasted wheat germ
- 3 Tbsp. brown sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 3 Tbsp. cold unsalted butter
- 2 cups low-fat buttermilk
- Preheat oven to 400°F. Grease and flour a 9-by-5-inch 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.