This Whole Wheat Soda Bread is a comforting staple of Irish cuisine, relying on the tang of buttermilk and the rapid rise of baking soda rather than yeast. The result is a dense, moist loaf with a satisfyingly chewy texture and a deep, nutty flavor from the whole wheat flour. It is incredibly simple to make, requiring no kneading or rising time, making it a perfect weekend baking project. Best served warm from the oven, it pairs beautifully with soups, stews, or simply with a generous pat of butter. The traditional cross cut into the top not only looks rustic but helps steam escape during baking for an even rise.
Soda Bread #2 – Whole Wheat
Description
This Whole Wheat Soda Bread is a comforting staple of Irish cuisine, relying on the tang of buttermilk and the rapid rise of baking soda rather than yeast. The result is a dense, moist loaf with a satisfyingly chewy texture and a deep, nutty flavor from the whole wheat flour. It is incredibly simple to make, requiring no kneading or rising time, making it a perfect weekend baking project. Best served warm from the oven, it pairs beautifully with soups, stews, or simply with a generous pat of butter. The traditional cross cut into the top not only looks rustic but helps steam escape during baking for an even rise.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Grease a large cast-iron skillet or a round baking pan with butter or oil.
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In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
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Add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs and no large chunks of butter remain.
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Make a well in the center of the dry ingredients and pour in the buttermilk.
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Stir with a wooden spoon until the mixture comes together into a soft, shaggy dough. Do not overmix.
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Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute just to bring it together into a smooth, round loaf about 8 inches in diameter.
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Place the loaf smooth-side up in the prepared pan.
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Using a sharp knife, cut a deep cross into the top of the loaf, slicing about three-fourths of the way down through the dough.
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Bake for 55 to 60 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
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Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 361.2kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 6.4mg1%
- Total Carbohydrate 76.5g26%
- Dietary Fiber 10.6g43%
- Sugars 0.5g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
