Whole Wheat Soda Bread

“This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)”
READY IN:
1hr 5mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 450°F.
  2. In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
  3. Using your fingertips, work the softened butter into the flour mixture.
  4. In a small bowl, whisk the egg.
  5. Add the buttermilk to the egg; mix well.
  6. Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
  7. Use your hands to combine the dry and wet ingredients until it forms a loose dough.
  8. If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
  9. On a well-floured surface, turn out the dough.
  10. Sprinkle the dough with flour and shape it into a 7-8 inch circle.
  11. Flatten it slightly with the tips of your fingers.
  12. Place the loaf on a baking sheet (I line mine with parchment paper).
  13. Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
  14. Bake for 15 minutes at 450°F.
  15. Reduce the heat to 400 F and continue baking another 20 minutes.
  16. If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
  17. The thermometer should read 190/195 F when baked.
  18. Let cool for 15 minutes; then serve.

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