Recipe courtesy of Mary Berg
Soda Bread
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- Level: Easy
- Total: 1 hr 5 min (plus cooling time)
- Active: 15 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 238
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 11 g
- Cholesterol
- 8 mg
- Sodium
- 311 mg
Buttermilk and butter are the secrets to this bread's delicious success! This moist bread is made with spelt or whole wheat flour, honey and pumpkin seeds.
- Level: Easy
- Total: 1 hr 5 min (plus cooling time)
- Active: 15 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 238
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 11 g
- Cholesterol
- 8 mg
- Sodium
- 311 mg
Ingredients
Directions
- Preheat your oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper.
- Whisk together the flour, whole wheat or spelt flour, baking powder, baking soda and salt in a large bowl. Make a well in the center and add 1 3/4 cups of buttermilk, the butter and honey. Using a wooden spoon, stir until all of the liquid has been evenly mixed in. If needed, add the remaining buttermilk a little at a time until the dough comes together. Reserve any leftover buttermilk.
- Once too stiff to stir with the spoon, turn the dough out onto a lightly floured surface. Gently knead the dough two or three times to form a rough loaf.
- Transfer the dough to the prepared baking sheet. Using a pastry brush, brush a thin layer of buttermilk over the top of the loaf and scatter with seeds or oats if using.
- With a large knife, score a deep ‘X’ across the top of the loaf, making sure to cut about halfway down. Bake for 25 minutes, reduce the heat to 350 degrees F (175 degrees C) and continue to bake until the loaf sounds hollow when tapped, an additional 20 to 25 minutes. Transfer to a wire rack to cool before slicing.
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