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)
Ingredients
Step-by-step instructions
- 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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