Prep 10 mins
Cook 40 mins
traditional brown soda bread
- 4 cups coarse ground whole wheat flour
- 4 cups white flour
- 3 teaspoons salt
- 1 tablespoon baking soda
- 3 -4 cups low-fat cultured buttermilk
- Preheat oven to 475F.
- Mix all the dry ingredients together in a large bowl.
- Make a well in the center and add some buttermilk.
- Work the mixture with your hand until the dough is soft and not too sticky.
- On a floured surface, knead into a circular shape about three inches thick.
- Bake for 20 minutes and then turn oven down to 400F; bake for another 20 minutes.
- Bread should sound hollow when you tap on it when fully cooked.
This is nice for sure but I think it lacks a little "umph". I think I'd add steel cut oats, here I addes just a bit of regular oats and used organic flours. Yea, needs steel cut oats and a bit more buttermilk or soak the oats maybe.. Looks pretty ;-)
I love bread, and I like my bread wheaty, dense, and crusty, so I figured this would be a good recipe for me. I will probably try this again, and I expect it will be better as I adapt my technique. I used the full 4 cups of buttermilk, and not only was my dough not sticky, it was pretty dry and floury. I don't know if this was my kneading technique, dry weather, the fact that I haven't made bread in a while and so don't have any intuitive sense of proportion, or what. I found that the finished bread has a soft, flavorful interior that is wonderful when complemented by lots of fresh sweet butter and some Irish cheddar. The crust, though, is really thick, hard, and not very tasty. I will try to experiment with this again. Note: this recipe is not joking about a "large bowl." I used a huge tublike bowl I usually use for rinsing large quantities of greens, and that worked well.