Okay, so I couldn't resist doing one more week of the yeast-free bread series. The real reason I felt the need to write one last column on the subject? I realized I hadn't yet shared my favorite quick bread recipe of all: an Irish brown soda bread that my mother has made for years. Now, this is not the slightly sweet, raisin-studded bread you may be expecting. This soda bread is more rustic and hearty, and totally savory. It's made with a combination of white and whole wheat flour and oats, and toasted wheat germ gives the loaf a wonderful nutty depth. Buttermilk keeps the bread from being dry. I like thick slices of it smeared with lots of salted butter.
Irish Brown Soda Bread
- 1 1/4 cups all purpose flour, plus more for kneading and baking
- 1 cup whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup toasted wheat germ
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 tablespoons cold, unsalted butter, cut into bits
- 1 to 1 1/3 cup buttermilk
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