Whole Wheat Soda Bread

Recipe by Acerast
READY IN: 1hr 5mins
YIELD: 1 loaf




  • Heat oven to 450°F.
  • In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
  • Using your fingertips, work the softened butter into the flour mixture.
  • In a small bowl, whisk the egg.
  • Add the buttermilk to the egg; mix well.
  • Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
  • Use your hands to combine the dry and wet ingredients until it forms a loose dough.
  • If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
  • On a well-floured surface, turn out the dough.
  • Sprinkle the dough with flour and shape it into a 7-8 inch circle.
  • Flatten it slightly with the tips of your fingers.
  • Place the loaf on a baking sheet (I line mine with parchment paper).
  • 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.
  • Bake for 15 minutes at 450°F.
  • Reduce the heat to 400 F and continue baking another 20 minutes.
  • If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
  • The thermometer should read 190/195 F when baked.
  • Let cool for 15 minutes; then serve.