Whole-Wheat Soda Bread

Ingredients

• 2 cup whole-wheat flour
• 1.5 cup all-purpose flour
• 0.5 cup wheat bran
• 1.5 tsp baking soda
• 1 tsp fine salt
• 6 tbsp unsalted butter (cold and cut into small pieces; reserve additional melted butter for brushing)
• 1.75 cup buttermilk (cold)
• 2 tbsp unsalted butter (melted, for brushing the baked loaf when using a cast-iron skillet)

Steps

1. 1

   Place a rack in the center of the oven and heat the oven to 375°F (190°C). Prepare a 9-inch cast-iron skillet; alternatively, line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the whole-wheat flour, all-purpose flour, wheat bran, baking soda, and salt until evenly combined.

3. 3

   Add the cold butter pieces. Rub the butter into the flour mixture with your fingertips, or cut it in with a pastry blender, until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

4. 4

   Pour in the cold buttermilk and stir with a wooden spoon or rubber spatula just until a shaggy dough forms. Do not overmix; a few dry patches are acceptable initially.

5. 5

   Turn the dough onto a lightly floured work surface. Gently bring it together and shape it into a round loaf, handling it as little as possible so the finished bread does not become tough or dense.

6. 6

   Transfer the dough to the prepared skillet or parchment-lined baking sheet. Use a sharp knife to cut a deep cross into the top of the loaf, dividing it into four sections.

7. 7

   Bake for about 45 to 55 minutes, or until the loaf is deeply browned and sounds hollow when tapped on the bottom. If using a cast-iron skillet, the bottom should develop a firm, well-browned crust.

8. 8

   Brush the hot loaf with the melted butter. If baking on a parchment-lined sheet, use about 1 tablespoon melted butter for brushing.

9. 9

   Transfer the bread to a wire rack and allow it to cool completely before slicing. Do not cut it while warm, because the crumb needs time to set.

10. 10

    Slice and toast before serving, especially if serving leftovers.

Notes

The source states that the recipe makes one 9-inch loaf, with 20 minutes of active time plus cooling and about 1 hour of cooking. A cast-iron skillet gives the best bottom crust, though a parchment-lined baking sheet also works. The bread is best on the day it is baked; store leftovers in an airtight container for up to 3 days and slice and toast before serving. Do not overwork the dough or slice the loaf while warm.

Nutrition per serving

• bread
• baking
• vegetarian
• British-inspired
• whole-wheat
• cast-iron
• quick bread
• breakfast