Quick Soda Bread

The traditional Irish soda bread has no yeast, which means no long rising periods and zero waiting time. Instead, this quick bread calls for buttermilk and baking soda to help leaven it and prevent it from having too dense a texture.

This recipe is adapted by “America’s Test Kitchen” brown soda bread. Instead of using only white flour, the recipe includes whole-wheat flour and toasted wheat germ, which make the bread slightly healthier and impart a wonderful, nutty flavor. There is only one secret to the success of this simple bread: handle it as little as possible.

The characteristic shape of the cross, which typically tops soda bread, is not only symbolic, but also scientific. The cross is religious and symbolizes giving thanks for God’s blessings. The scientific part is that the scoring of the bread in the form of a cross allows heat to penetrate the bread at the thickest, central part of the loaf and helps cook it evenly.

Quick Soda Bread

 Ingredients

• 1½ cups whole-wheat flour
• ½ cup toasted wheat germ
• 2 cups bread flour or all-purpose flour
• 2 tsp. salt
• 2 TBSP. sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 ¾ cups buttermilk
• 2 TBSP. butter, melted
• 1 TBSP. butter, melted for topping

Instructions

1. Preheat the oven to 400ºF.

2. In a large bowl, whisk together the flours, wheat germ, salt, sugar, baking soda and baking powder.

3. In a 2-cup liquid measuring cup, combine the buttermilk and the melted butter. Make a well in the center of the flour mixture and add the liquid ingredients. Mix first with a fork and then with a rubber spatula until just combined. Turn the dough out onto a lightly floured counter and knead very lightly, until a ball of dough is loosely formed.

4. Pat the dough into a 7-inch round and transfer to a parchment paper lined baking sheet. Using a sharp serrated knife, make ¼-inch-deep cross about 5 inches long on top of loaf. Bake for about 40-45 minutes, rotating sheet halfway through baking.

5. Remove bread from oven. Brush the top with 1 tablespoon melted butter, while still hot. Transfer loaf to wire rack and let cool for 15-20 minutes before slicing.  Enjoy with butter and a generous drizzle of honey.  This bread is also delicious toasted!