The best I have ever tasted here or in Ireland
- Carbohydrate 22.0301167574066 g
- Cholesterol 25.404 mg
- Fat 9.85831185727704 g
- Fiber 1.97387300682358 g
- Protein 4.03434121754727 g
- Saturated Fat 6.04297605931418 g
- Serving Size 1 1 Serving (65g)
- Sodium 282.045367054796 mg
- Sugar 20.056243750583 g
- Trans Fat 0.766177321546744 g
- Calories 189 calories
Step-by-step
- Grease 9X5 inch loaf pan.
- In a large bowl, whisk together white, wholewheat flour, oats, wheat germ baking soda and salt. With pastry blender cut in butter until mixture is fine crumbs. In separate bowl, whisk buttermilk with molasses, stir into flour mixture to make soft dough.
- Turn out onto lightly floured surface and knead lightly about 10 times. Shope into a long 8 inch oval and dust top with flour. With serrated knife, cut shallow slash lenghwise down centre and transfer to prepared pan.
- Bake at 375 degrees (190 C) oven until loaf sounds hollow when tapped on bottom - about 45 minutes.
- Turn out onto rack and let cool completely before slicing.
Replacing buttermilk with standard cow milk requires adding one tablespoon of lemon juice or white vinegar per cup to supply the acid necessary for the rise. Acid reacts directly with alkaline baking soda to produce carbon dioxide gas bubbles, which expand the heavy whole wheat crumb without commercial yeast. Cold butter must be cut into fine crumbs using a pastry blender to ensure pockets of steam form during baking, creating a tender texture rather than a dense brick.
Ideal Accompaniments
Hearty loaves of soda bread demand rich, savory pairings to balance the coarse whole grain profile and subtle molasses sweetness. Serve thick slices spread generously with salted Kerrygold butter alongside a bowl of smoked salmon chowder or a robust beef stew. The sharp salt cuts through the density of the grain while the soft crumb absorbs flavorful broths efficiently.
- Ensure the oven is fully preheated to 375 degrees Fahrenheit before baking to trigger immediate chemical leavening.
- Tap the bottom of the loaf after 45 minutes; a hollow sound confirms proper doneness.
- Allow the bread to cool completely on a wire rack to set the internal starches before slicing.
