Many of us were baking bread in the early days of Covid but as we get back into life again, finding the time to bake bread from scratch is likely a distant memory. But not with soda bread! Soda bread gets its rise from baking soda, not yeast, so there’s no kneading and no waiting for the yeast to do its thing. Adding some whole wheat flour to the dough adds flavor and texture, and of course, boosts the fiber. With just a few ingredients and just a few minutes, you can be eating fresh, homemade bread any day of the week.
Whole Grain Soda Bread
2 cups all-purpose flour
1 2/3 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
2- 2 1/4 cups buttermilk
2 tablespoon butter, melted
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix the flours, salt and baking soda together in a large bowl. Add 2 cups of buttermilk and melted butter. Mix to form a soft, slightly sticky dough. If it seems dry, add an additional 1/4 cup buttermilk. Transfer to a floured surface and shape into a round. Transfer to the lined baking sheet and flatten slightly.
- Dust the top with flour. With a sharp knife, cut a deep cross into the top of the dough.
- Bake for 40-45 minutes or until risen and deep golden color and bottom of the bread sounds hollow when tapped. Remove from baking sheet and allow to cool on a wire rack.
Recipe adapted from the cookbook, Share.