WHOLE WHEAT SODA BREAD

Whole Wheat Soda Bread image

This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)

Provided by Acerast

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 8

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Ingredients

1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 cups whole wheat flour
1/3 cup wheat germ
1 1/2 teaspoons salt
1 teaspoon baking soda
2 tablespoons butter, softened
1 egg
1 1/2 cups buttermilk

Steps:

Heat oven to 450°F.
In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
Using your fingertips, work the softened butter into the flour mixture.
In a small bowl, whisk the egg.
Add the buttermilk to the egg; mix well.
Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
Use your hands to combine the dry and wet ingredients until it forms a loose dough.
If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
On a well-floured surface, turn out the dough.
Sprinkle the dough with flour and shape it into a 7-8 inch circle.
Flatten it slightly with the tips of your fingers.
Place the loaf on a baking sheet (I line mine with parchment paper).
Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
Bake for 15 minutes at 450°F.
Reduce the heat to 400 F and continue baking another 20 minutes.
If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
The thermometer should read 190/195 F when baked.
Let cool for 15 minutes; then serve.

Nutrition Facts : Calories 1956.4, Fat 40.7, SaturatedFat 19.8, Cholesterol 287.3, Sodium 5385.1, Carbohydrate 333.3, Fiber 35.7, Sugar 19.4, Protein 75.7