If you are short on time, Soda Bread (a quick bread leavened with Baking Soda) is a great choice – simply combine a handful of ingredients and and it goes straight into the oven without any fermentation. In Northern Ireland, there is a delicious and wholesome version, called Wheaten Bread or Brown Bread. It’s made with buttermilk, a touch of butter and, as the name suggests, whole wheat flour. This recipe calls for our Organic Whole Wheat flour, which is finely milled 100% whole, but you can use any whole wheat flour you’d like.
Like most soda breads, they’re best served slightly warm, with some tasty toppings like Irish butter, jam, Irish cheddar and/or sliced meat. Either way, this loaf is a simple introduction to how wonderful whole wheat can be.
Formula
Number of Units: 1 Loaf / Unit Weight: 850 grams / Total Weight: 850 grams
| FINAL DOUGH | Baker’s % | Weight |
|---|---|---|
| Organic Whole Wheat “Hi-Pro Fine” Flour | 100 | 427 g |
| Sugar | 5 | 21 g |
| Baking Soda | 1 | 4 g |
| Salt | 1 | 4 g |
| Buttermilk | 80 | 342 g |
| Butter, unsalted, melted | 12 | 52 g |
| Total | 199 | 850 g |
| TECHNICAL | |||
|---|---|---|---|
| Dough Temperature | N/A | ||
| Mixing Type | Hand | ||
| Mix | Until incorporated | ||
| Gluten Structure | Short | ||
| Shaping | Boule, slightly flalttened | ||
| Baking* | 15 min @ 350˚ F | ||
| Steam | No | ||
*Baking time and temp can vary depending on oven.
Timing
Active Time: 5–10 min / Baking Time: 45–55 min
Process
About an hour before baking… Preheat your oven to 375˚ F and adjust the racks to the center of the oven.
When your oven is up to temperature, combine the flour, sugar, baking soda, and salt together in a large bowl. Then, add the buttermilk and melted butter. Using your hands, mix until the dough is shaggy and no visible flour remains.
Turn the dough onto a lightly floured work surface and press it together, lightly kneading until it begins to form a ball (aka boule).
Place the boule on a parchment-lined baking sheet and gently flatten the surface. Brush the top lightly with water and, with a bread lame (or sharp knife), cut an “X” on the top of the dough ⅓–½ inch deep.
Place the baking sheet in the oven and bake for 45–55 min or until the the crust is a deep chestnut brown and the bottom of the loaf sounds hollow when tapping it.
Allow the loaf to cool for a bit before slicing (or tearing into like we did!). Serve warm, with butter and jam.
Sláinte mhaith (to your health)!
