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You can easily make this bread by hand, but I decided to shave a few minutes off the assembly by using the food processor.
Toasted wheat germ is the secret ingredient -- nothing beats its nutty taste.
I kept the cubed butter in the fridge right up until it was time to cut it into the dry ingredients.
When you pulse or cut the flour and butter together, you're looking for a pebbly texture.
I added the buttermilk in a stream with the machine on, stopping right when the dough started to come together.
A gentle knead to smooth out any shaggy edges.
And then I formed it into a smooth ball, tucking the edges under and pinching them together to seal.
Gently pat the dough into a 7-inch round and put it on a floured baking sheet.
Wetting a sharp knife will give you a perfect "X" that doesn't catch.
30 minutes, and you've got a loaf perfect for breakfast, lunch or dinner!
Author Notes: 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. —Merrill Stubbs
Serves: 8
Prep time: 2 hrs 20 min
Cook time: 30 min
Ingredients
-
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
Directions
- Place a rack in the center of the oven and heat to 425° F. Sprinkle a baking sheet lightly with flour.
- In a large bowl, whisk together the dry ingredients. Add the butter and toss to coat in the flour. Use your fingers or two forks to cut the butter into the flour until the mixture resembles coarse meal. (You can also do this in the food processor if you'd like.) Gradually add the buttermilk and stir or pulse just until the dough comes together (you may not need all the buttermilk).
- On a floured surface, knead the dough gently for about a minute until smooth. Shape the dough into a ball and transfer to the baking sheet. Pat gently into a 7-inch round and sprinkle the top evenly with about a tablespoon of flour; with your fingertips, gently spread the flour evenly over the top of the round. Using a very sharp knife, cut a shallow "X" in the top of the loaf. Bake for about 30 minutes, until the loaf is brown, and the bottom sounds hollow when you tap it. Cool on a rack for at least 2 hours before slicing.
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31 Reviews
Anyway, on the topic of wheat germ, I substituted in a mixture of sesame seeds, couscous, flax seeds and carraway seeds - unorthodox, but delicious.
Also noticed halfway through preheating the oven that I had nothing but rye flour in the house, so I ended up using that and kneading a little bit longer to develop the gluten.
Will definitely make again (with different/less baking soda!)