Traditional Irish soda bread recipe, updated with whole-wheat flour.
Sure, you can buy bread in plastic bags from the grocery, in logs from the freezer section, even in paper sacks from the bakery.
But the best bread comes straight out of your own oven, hot and ready to dunk into soup or lather with butter and honey.
Soda bread is what’s called ‘quick bread’. For sure, it’s quick to make. But in the kitchen, ‘quick’ means that the leavening action (what makes the bread rise) comes from something other than yeast, usually baking powder or baking soda, in this bread, both.
So some night soon, impress your family – and yourself! – with a crusty, delicious loaf of bread hot from your own oven. They’ll beg for more!
WHOLE-WHEAT SODA BREAD
Oven time: 35 minutes
Makes 8 slices
- 1 cup all-purpose flour, fluffed to aerate before measuring or 131g (see ALANNA’s TIPS)
- 1 cup whole-wheat pastry flour (see TIPS), fluffed to aerate before measuring
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt (the regular fine-grained stuff, not the coarser sea salt or kosher salt)
- 2 egg whites
- 3/4 cup buttermilk (see TIPS)
- 1/2 tablespoon flour
- 1 egg white, whisked
Preheat the oven to 375F.
In a medium bowl, stir together the dry ingredients (that is, the flours through the salt), then make a shallow well in the center.
Separately, with a fork or metal whisk, whisk the 2 egg whites and buttermilk until frothy and pour into the well. With a wooden spoon, gently combine the two mixtures just until moistened.
Dust a clean counter with the 1/2 tablespoon of flour. Gather the dough together and knead (see TIPS) for a minute. Shape into a round or oblong loaf and place on a greased baking sheet. Slash the top in an X or cross-hatches about 1/4 inch deep, then brush lightly with the last egg white. Bake for 30 – 35 minutes or until the crust is golden brown. Serve immediately and enjoy!
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