Whole Wheat Soda Bread

There was a domino effect with the last three posts. While making buttermilk cheese, Rosalind remembered making butter at school so she decided to make butter and post about it. And after seeing Rosalind's fresh creamy butter, I couldn't help but want to slather it on a steaming slice of homemade bread.

Soda bread came first to mind because it is fast and easy make, one that Rosalind and Nina can make all by themselves. This recipe is based (very closely) on the Brown Soda Bread recipe from the March issue of Cooking Light magazine.

The technique used to mix this soda bread batter is called "muffin method." The dry ingredients are combined in a bowl. Then the liquid ingredients are mixed together in another container. Lastly, the two are folded together just until combined. The batter doesn't need to be mixed until smooth (just moistened). Since the recipe has low fat and sugar content, it's easy to overmix, which results in toughness.

Whole Wheat Soda Bread

Dry Ingredients

2 1/2 c white whole wheat flour

1/2 c all purpose flour

1/2 c steel-cut oats

2 T brown sugar

1 T wheat germ

1 t baking soda

1 t baking powder

1/2 t salt

"Liquid" Ingredients

2 c buttermilk

1 egg

Line a springform pan with parchment paper. Butter the sides.

Whisk together the dry ingredients in a large bowl.

Measure out the buttermilk in a liquid measuring cup (4 cup capacity). Add the egg and mix together.

Pour the liquid ingredients into the bowl of dry ingredients. Stir until just combined.

Place the mixture in the prepared pan.

Bake in a 400F oven for about 40 minutes, until a toothpick inserted in the center of the bread comes out clean.