If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I make Bon Appetit's brown soda bread on a regular basis. It's hearty and delicious, and it never fails. One day, I decided to see if a pumpernickel-flavored version would work--and it did! This is a lovely soup bread, crusty on the outside and cakey in the middle. It also freezes beautifully, and you can toast slices of it straight from the freezer. —ieatthepeach
Makes 1 round or rectangular loaf
- 1 pint buttermilk
- 2 tablespoons molasses
- 2 cups whole wheat flour
- 1 1/2 cups light rye flour
- 1/4 cup cornmeal
- 1 tablespoon natural (unsweetened) cocoa powder
- 1 medium shallot, minced
- 1 tablespoon caraway seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into cubes (optional)
- Preheat oven to 425º F, and place a rack in the middle of the oven. For a round loaf, grease or parchment-line a baking sheet; for a rectangular loaf, grease a 9×5 loaf pan.
- In a measuring cup, whisk together buttermilk and molasses. Set aside.
- In a large mixing bowl, whisk together whole wheat flour, rye flour, cornmeal, cocoa powder, shallot, caraway seeds, baking soda, and salt. Add butter (if using) and use a pastry cutter, a pair of forks, or your fingertips to mix the butter into the dry ingredients until it’s completely incorporated and crumbly. Add buttermilk-molasses mixture and mix just until a sticky dough comes together.
- For a round loaf, turn the dough out onto the baking sheet, form it into a round, and use a sharp knife to slash an X in the top. For a rectangular loaf, transfer the dough to the loaf pan and even out the top. Bake for 45-50 minutes, or until the bread is browned on top and a toothpick inserted in the middle comes out clean. Remove the bread from the oven and let cool for about 15 minutes before transferring to a cutting board.
- Slice the bread and serve warm; once it’s cooled, toast slices before serving. Leftover bread can be wrapped in plastic wrap, then in aluminum foil, and frozen for up to 3 months.