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)

• Ready In: 1 hr 5 mins
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour (I use unbleached)
• 1 3⁄4 cups whole wheat flour
• 1⁄3 cup wheat germ
• 1 1⁄2 teaspoons salt
• 1  teaspoon baking soda
• 2  tablespoons butter, softened
• 1  egg
• 1 1⁄2 cups buttermilk

Directions

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.