Nut and Bolts:

Whole Wheat Soda Bread is a new recipe that I love to make and eat. It is my new addiction. The recipe is adapted from Mum's Traditional Irish Soda Bread from the site Bigger Bolder Baking. This bread is so easy to make, and it is a tasty loaf of bread. I like soda bread because there is no waiting around for the yeast to cause the bread to rise. Yet, they are just as satisfying as bread made with yeast. I love to make this bread to go with soup or to have with marmalade. I hope you give it a try in your mess!

My Thoughts on Whole Wheat Soda Bread:

1. This recipe is in grams. I like that weigh-out all off ingredients for baking. I encourage you to get a scale and weigh out ingredients.

2. I use Irish Style Whole Meal Flour from King Arthur Baking Company. I like the texture it gives this bread. But regular whole wheat flour would work great here as well.

3. I love cultured buttermilk. I think it adds incredible flavor, but all types of buttermilk will work for this recipe.

4. I enjoy making soda bread often because it is a quick and easy bread that can be made in a pinch.

Method:

I start this recipe by preheating my oven to 425°F. You will need 265g of King Arthur Irish Style Whole Meal Flour (or whole wheat flour), 265g of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 30g of cold butter, 1 egg, 1 2⁄3 cups of cold buttermilk, and 1 tablespoon of oats.

 I start by weighing out both types of flours. Next is placing both flours in a bowl with the salt and the baking soda. Then I whisk all those ingredients together, ensuring they are thoroughly combined.

Important tip: It is always essential to check on the date of your baking soda. It will not go bad but could lose its potency as it ages. It is good to buy new boxes of baking soda, and I like to use the older boxes for cleaning around the kitchen.

For the wet ingredients, I will crack the egg in a larger pitcher. I will breakout the yolk with a fork and give it is a little mix. Then I'll measure out some cold buttermilk and add it to the slightly beaten egg. Then whisk them together until they are thoroughly combined.

Important tip: I keep my liquids and fats at the same temperature. So, if I am using room temperature butter, I will use room temperature buttermilk. Therefore, since I use cold butter in the recipe, I use cold eggs and buttermilk. I think it gives a better texture to the finished product.

Next, weigh the butter and cut it into tiny pieces, and add it to the flour. Using your hands, slowly rub the butter into the flour mixture and continue mixing until the flour mixture becomes crumbly and the flour mixture clumps together when it is pressed in your hand. Once the flour is crumbly, I add about a fourth or less of the liquid. Mix until it is combined. Then add another fourth of the liquid and mix. Then continue adding a little bit of liquid until they combine into a crumbly, sticky soft dough. You may not use all the liquid.

Important tip: For soda bread, I like to add the liquid slowly, as this makes sure I get it all combined. It keeps me from over mixing the bread. It also keeps me from adding too much liquid to the dough.

Once it is combined, it will become a crumbly sticky soft dough. Knead it a little to get it to be a smoother dough. Then form it into a domed-shaped disk. After that, I place them on a cookie sheet with parchment paper dusted with flour. Then using a chef knife cut a cross in the dough. Do not cut it all through. Go about 1/2-3/4 of the way down the dough. Then glaze with some of the leftover liquid or more buttermilk, and after glazing the top of the bread, add oatmeal over the top of the bread to decorate it.

Then, placed the bread in a preheated oven for 15 minutes. After 15 minutes, turn the oven down to 400°F, then continue to bake for another 30 minutes until it's done. To know if your bread is done, it will become brown, and if you tap it on the bottom, it will make a hollow sound. After that, let it cool on a wire rack, and enjoy!

A Final Thought on Whole Wheat Soda Bread:

This is a great bread to have in your repertoire. It is so easy and quick to put together; It is excellent alongside soups and salads. It is also great for breakfast with egg or just butter and jam. So, I hope you will give it a go in your mess.