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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 2 |
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Normally, Irish soda breads tend to be a bit dry, but this recipe uses wheat germ and bran to make an extremely moist, rich, almost buttery-tasting bread, densely textured and flavourful, with more than a little fiber. Read more . It's a perfect foil for thinly sliced smoked salmon, but there's nothing wimpy here. This hearty, dark bread is just right for manly bakers. Ingredients:
2c ap flour |
2c stone ground wheat flour |
3/4 c wheat germ |
1/4 c wheat bran |
1 tbsp baking powder |
2 tsp salt |
1 tsp baking soda |
2 large eggs beaten |
2c butter milk |
Directions:
1. Preheat to 375 F
2. Mix AP flour, wheat flour, wheat germ, baking powder, salt and baking soda.
3. In a separate bowl, mix egg and buttermilk.
4. Make a well in the flour and pour egg/buttermilk mixture; incorporate
5. sprinkle 1/4 c flour onto counter/cutting board and scrape dough onto it
6. Coat hands in flour
7. Knead 2 min.
8. Divide dough in half.
9. Form dough into slightly flattened ball
10. Slash dough crosscut ~1/2 in. deep.
11. Bake 35-40 min.
12. Remove, let cool and enjoy.
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