Up early this morning, to prepare the St.Patrick’s Day table and bake soda bread for breakfast. There are many choices, and this recipe (below) is my current favorite. But I was out of wheat germ, so I substituted bran, resulting in a gutsier product. Great with Irish cheddar, or yogurt and jam (or all of the above, if that is to your taste). Happy St. Patrick’s Day!
Irish Brown Soda Bread
1-1/2 cups unbleached all-purpose flour, plus more for sprinkling
1 cup whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup toasted wheat germ (or bran)
1-1/2 teaspoons baking soda
1 teaspoon salt
6 T cold unsalted butter cut into bits
1-1/3 cups buttermilk or plain yogurt (I’ve tried both)
Preheat oven to 425º.
Sprinkle baking sheet with a little flour.
In a large bowl whisk together flours, oats, wheat germ/bran, baking soda, and salt. With fingertips rub in butter until mixture resembles coarse meal. Add buttermilk/yogurt and mix quickly until dough is evenly moistened. DO NOT OVERMIX.
Turn dough onto floured surface and shape quickly into neat sphere, sprinkling with more flour as needed. On prepared baking sheet pat dough out into 7-inch round. With sharp knife cut shallow X in top.
Bake 25 minutes or so (depends on your oven) until bread looks set in center. Cool before serving.