Whole-wheat Buttermilk Soda Bread
This quickest of breads has its roots in Ireland and known there as Wheaten Soda Bread. Serve thick slices of it….warm with butter!
- 2 cups (500 mL) whole-wheat flour
- 2 cups (500 mL) unbleached all purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- ½ tsp salt (2 mL)
- 2 tbsps (30 mL) packed brown sugar
- ¼ cup (60 mL) chilled butter
- 1 egg, beaten
- 1 ¾ cups (425 mL) buttermilk
Measure the whole-wheat flour into a large mixing bowl. Sift the all purpose flour, baking powder, baking soda, salt and brown sugar into the bowl. Cut in the butter till it looks like fine crumbs. Whisk together the egg and buttermilk; add to the dry ingredients stirring till just combined but no dry spots remain.
Turn out onto a floured surface and knead 8 – 10 times. Cut in two and shape into two round loaves. Place on parchment lined baking sheet, slashing tops with a sharp knife.
Bake in a preheated 400’F (200’C) oven for 35 – 40 minutes or until hollow-sounding when tapped on the bottom.
Makes 2 loaves
Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (Harper Collins Canada 2014)