What’s not to love about a bread that can be mixed and ready for the oven in about 10 minutes. Irish soda bread is fast because you don’t use yeast so there’s no kneading and waiting for the dough to rise. Baking soda and baking powder combined with buttermilk do all the heavy lifting. Mixing in whole wheat flour, wheat bran and wheat germ gives this bread a rustic, crusty exterior and a tender, yet hearty crumb. This recipe from Cook’s Illustrated takes a unique approach by using an 8-inch cake pan rather than baking the bread on a baking sheet. The cake pan holds the dough, allowing it to rise preventing too much of a spread.
Whole Grain Soda Bread
Ingredients
2 cups (11 ounces) whole-wheat flour (I like King Arthur)
1 cup (5 ounces) all-purpose flour
1 cup wheat bran
1/4 cup wheat germ
2 teaspoons sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
Directions
- Adjust oven rack to middle position and heat oven to 375 degrees. Lightly coat a 8-inch cake pan with cooking spray. In a medium bowl, whisk flours, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt.
- Add buttermilk and stir with a rubber spatula until all the flour is moistened and dough is soft and craggy. Transfer dough to a lightly floured counter and gently shape into 6-inch round. Using a serrated knife, cut 1/2-inch deep cross about 5-inches long on top of the loaf.
- Transfer to prepared cake pan. Bake until loaf is lightly browned and center registers 185 degrees, about 40-45 minutes.
- Remove from baking pan and cool on wire rack.
Note: Leftover wheat germ can be added to yogurt, oatmeal, cereal, muffins and smoothies. Wheat germ is a rich source of nutrients including vitamin E, B-vitamins, lots of minerals and fiber.
Recipe from Cooks Illustrated, March & April 2018.
judymatusky.com
Easy, fast and delicious, the perfect bread 😉