This Whole Wheat Soda Bread is a favorite in Scotland and Ireland. It is a close relative of the scone, easy to make and fast, not to mention quite delicious. It doesn’t require yeast, just buttermilk and baking soda. It takes about 35 minutes from thinking about it to pulling it out of the oven. You can fold in raisins or nuts before you add the buttermilk for something a little different.
Yield: Makes 2 loaves
- Preheat the oven to 400 degrees.
- In a large bowl sift both flours, salt, and baking soda together. Rub in the butter with fingertips, until it resembles a coarse meal.
- Make a well in the mixture and stir in the buttermilk. Mix until you have a soft, sticky dough. Turn the dough onto a floured surface, cut the dough in half and shape into 2 rounds about 1¾-inches thick.
- Deeply score the loaf into quarters. Place on the floured cookie tray. Bake for about 25-30 minutes or until the bread sounds hollow when tapped on the bottom. Serve hot straight from the oven.
- 2¼ cup whole wheat flour
- 2 cup unbleached all purpose flour
- 1½ teaspoons sea salt
- 1½ teaspoons baking soda
- 3 tablespoons unsalted butter, cold
- 1½ cup buttermilk
Ann's Tips and Tricks
You can make substitute buttermilk by adding 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.