Tired of Irish soda bread? Here’s a new recipie to add to your inventory.
- 1 1/4 cups all purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup toasted wheat germ
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 stick (4 tablespoons) butter, cut into bits
- 1 1/3 cups buttermilk, or plain yogurt
Preheat oven to 425 with a rack in the middle of the pan
Whisk together flours, oats, wheat germ, baking soda and salt in a large bowl. Add butter, and cover it with flour and then blend it with your fingers or a pastry blender until the mixture resembles a coarse grain. Add buttermilk and stir until dough is evenly moistened but still lumpy.
Put the dough onto a floured surface and knead for a minute, then sprinkle lightly with additional flour to prevent sticking; dough should remain soft.
Flour a baking sheet and place the dough in a 7 inch circle on the sheet. Cut an X in the top with a sharp knife.
Bake bread untill golden and bottom sounds hollow when tapped, about 30-40 minutes. Enjoy!
All credit for the recipie goes to Ruth Reichl and her cookbook The Gourmet cookbook. Check it out, it’s great!