So I made soda bread yesterday for a breakfast we ended up skipping in favor of leftover Chinese. That didn’t stop me from eating several slices throughout the day, and Sunday morning breakfast brought the full glory.
Breakfast, generally my favorite meal no matter what time of day it is consumed, is becoming a complicated affair in our household. When we do pancakes or coffee cake or French toast, it’s totally fine. I do the bready things, and M is in charge of the protein. But when the focus of our breakfast is protein, it becomes a slightly nerve-wracking circus of me timidly minding the bacon while he carefully scrambles eggs.
But I get over it, because he makes heavenly scrambled eggs, and I haven’t actually ruined the sausages yet. So that’s what we did, and it was great.
I’ve made soda bread before, having become enamored with it whilst “training” for an Irish semester abroad by eating a lot of Celtic-ish fare during my undergraduate career. I haven’t found a set recipe, so this attempt was very much another on the road to a favorite. Happily, I think I’m getting there.
Incidentally, I enjoyed one slice spread with boysenberry preserves and one smeared with creamy dill scrambled eggs. I recommend both options.
Adapted from Bon Appétit.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¼ cup oat bran
- 2 tablespoons flaxseed meal
- 2 tablespoons wheat germ
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups buttermilk, or as needed
Place baking stone in oven. Preheat oven to 425°F. Lay out a sheet of parchment paper on a baking sheet.
Mix flours, flaxseed meal, wheat germ, oat bran, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball.
Turn out onto lightly floured surface and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges.
Bake until bread is golden brown and sounds hollow when tapped on bottom, about 30 minutes. Transfer bread to rack and cool completely.