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Recipe Thursday-Brown Soda Bread

Posted on March 20th, 2014 | Posted in Bakery, Recipes

I have enjoyed making my own bread for the past two months and am experimenting with different recipes. I had never tried a Brown Soda Bread so was excited to give this recipe a test. If you are new to bread making I would recommend starting with a soda bread since they are fairly fail proof. This bread was hearty and rich from the buttermilk and made the most decadent peanut butter and honey sandwiches! I would serve this bread with soup or a protein rich salad to make it a full meal.

Brown Soda Bread

Brown Soda Bread (1 of 1)

To make a brown soda bread with good wheaty flavor but not a gummy, dense texture, Cook’s Country started by finding the right ratio of whole-wheat to all-purpose flour. Toasted wheat germ bumps up the sweet, nutty flavor of the whole wheat and adds texture. Baking powder, in addition to the traditional baking soda, guarantees a hearty—not heavy—loaf. A touch of sugar and a few tablespoons of butter keep the bread wholesome but not health-foody, and brushing a portion of the melted butter on the loaf after baking gives it a rich crust.

Yield 1 Loaf
2 cups (10 ounces) all-purpose flour (991889, 25#)
1 1/2 cups (8 1/4 ounces) whole-wheat flour (991897, 50#, Snavely Mills)
1/2 cup toasted wheat germ (991515, 25#)
3 tablespoons sugar (991842, 50#, Golden Barrel)
1 1/2 teaspoons salt (991862, 50#)
1 teaspoon baking powder (NOT1030, 10#)
1 teaspoon baking soda (97900, 50#, Arm & Hammer)
1 3/4 cups buttermilk (HPH001, QT, Axelrod)
3 tablespoons unsalted butter, melted (880030, 1# Solid)

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk all-purpose flour, whole-wheat flour, wheat germ, sugar, salt, baking powder and baking soda together in large bowl. Combine buttermilk and 2 tablespoons melted butter in 2-cup liquid measuring cup.

Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make ¼-inch-deep cross about 5 inches long on top of loaf. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.

Remove bread from oven. Brush with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour. Serve.

Recipe from Cook’s Country, February/March 2013

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