Irish Brown Soda Bread

By OralW

This bread is best when served on the day it is made, but leftovers can be wrapped in plastic wrap for up to 2 days.

Ingredients

• 2 cups (11-ounces) whole-wheat flour
• 1 cup (5-ounces) all-purpose flour
• 1/2 cup wheat bran
• 1/4 cup wheat germ
• 2 teaspoons sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk

Details

Servings 1
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Adjust oven rack to middle position and heat to 375°F. Lightly grease 8-inch round cake pan. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt together in medium bowl.

Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 6-inch round (surface will be craggy). Using serrated knife, cut 1/2-inch deep cross about 5-inch long on top of loaf. Transfer to prepared pan. Bake until loaf is lightly browned and center registers 185°F, 40 to 45 minutes, rotating pan halfway through baking.

Invert loaf onto wire rack. Re-invert loaf and let cool for at least 1 hour. Slice and serve. NOTE: Makes one 6-inch loaf.