Skip to main content

brown soda bread for a rainy day baking project

 

A freshly baked loaf of brown soda bread, just like it's sister white soda bread is yet another miracle of the combination of buttermilk and baking soda that both leaven the bread and impart their lovely flavors.  I like both white and brown soda bread, although I admit feeling healthier when I eat slices from the brown loaf.  Brown soda bread is always best eaten fresh, the day it's made.  However, brown soda bread makes the best toast, of course spread with butter and jam.  I think it's good served with cheese as well.  I have played around with this recipe, it's very forgiving as long as you follow the basic recipe which are the white and brown wholemeal flours, baking soda, salt and buttermilk.  I like to add a teaspoon of fine sugar and sometimes an egg beaten into the buttermilk in this basic soda bread recipe.  You could add seeds or nuts to the dough or you could serve this bread spread with soft butter and smoked salmon.

Ingredients and Recipe for Brown Soda Bread
Makes one round loaf

Preheat the oven to 425F.
Line a baking sheet with parchment.

1 & 3/4 cups wholemeal Irish Style Flour, I used King Arthur Flour brand
1 & 3/4 cups all purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon fine granulated sugar 
1 egg, beaten
1 & 3/4 cups buttermilk

In a large bread bowl mix together the flours, salt, baking soda and sugar.
Whisk together the egg and the buttermilk.
Make a well in the center of the flour mixture and pour in the buttermilk mixture.
Mix everything together using one hand to draw the wet ingredients into the flour mixture.
The dough will be soft and slightly sticky.  
Form the dough into a ball, using slightly wet hands, and place on the parchment lined baking sheet.
Cut a deep cross on the top of the dough.
Bake for 15 minutes, turn the heat down to 375F and bake for an additional 30 minutes.
Bread will be done when 190F, browned and sound slightly hollow when tapped on the bottom.
Cool on a rack before slicing.
Serve with soft butter.







Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home.  They made dinner at home one night so  I brought a couple of appetizers to share.  My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip.  I like to serve it spread on small crisp crackers but toasted sliced baguette works well too.  Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade  serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice  2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

gougères

Gougères We affectionately refer to this traditional French pastry/party snack as cheesy puffs. Our friend Gerard Rottiers formerly from Sonoma but really from France never left home for a party without a tray of gougères to share with his friends and no matter how many times I make Gougères I always think of him when I sprinkle that last little bit of grated Gruyère on top of my puffs before baking. I also can't chill bubbles without remembering all the fun times we shared before he and his wife, Amy moved back to France. So, we're still here in Nor Cal without our friends, Gerard and Amy but we still have our delicious cheesy puffs to serve with bubbles whenever we get homesick for French friends. Recipe for Gougères  makes two baking sheets of puffs, about 24 Preheat the oven to 400F line 2 baking sheets with parchment paper 1 cup whole milk 1/2 cup (113 grams) unsalted butter, cut into small pieces 1/4 teaspoon sea salt 1 cup (150 grams) all-purpose flour 4 large eggs, ...