BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE
Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h
Yield 1 loaf, about 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
- In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
- Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
- Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 3 grams, TransFat 0 grams
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