This recipe makes a richly textured bread with a comforting crumb yet not overly crusty. I use some whole wheat flour for structure, combined with lower-gluten spelt flour which adds a mild natural sweetness. Flecked with bits of golden corn, this rustic loaf sits somewhere between traditional austere Irish soda breads with no fat at all, and American soda breads that are often cake-like and enriched with butter.
When you bake 100% whole grain loaves like this one, a digital scale is a must (see my note on baking without a scale below). It will make your baking so much easier. Just put a bowl on your scale, tare, and add your flours one by one—hello, clean counters and calm nerves! And no more dreadful heavy whole-grain loaves.
Serve this easy loaf for breakfast, brunch or dinner. The nutty whole-grain slices beg for a spread of rich creamy Irish butter. Or drizzle on some olive oil, seriously (!), and bring out a platter of good cheese, salumi, pickles, radishes, and olives, and call it a meal!
Featured in: Irish-Inspired Soda Bread Gets a Mediterranean Touch (& Whole Grains). —MariaSpeck