Baking Class: Savory Soda Bread

After I made my first Irish soda bread for St. Patrick's Day a couple of years ago I started looking for a more healthful, savory version.  I really liked the raisin-sweetened white flour version, but like most sweet treats it is meant to be enjoyed occasionally, as a treat.  But because it was so easy to make and had such a wonderful bread-like consistency achieved without yeast or long risings, I wanted to see if I could find a savory version that contained whole wheat flour and no sugar.

An internet search brought up a recipe from Claire Robinson, who had (has?) a show on the food channel called "5 Ingredient Fix."  Not counting salt and pepper and maybe a few other ingredients considered staples, the show features recipes that can be made from 5 or less ingredients.  When I first started watching it I assumed it would involve opening a lot of boxes and cans a la Sandra Lee, but I was pleasantly surprised to find that the recipes contained fresh ingredients and involved actual cooking.  And what she was cooking looked good.

I was not particularly tempted to try any of them, but when I went searching for a savory soda bread recipe that did not contain raisins and found this recipe I decided to give it a try, based on what I had seen from her show.

And I was not disappointed.  It was delicious.  And ridiculously easy.  It has become one of my staple bread recipes.  It is the perfect recipe for those times when I have neither the time nor the inclination to play with yeast but I want bread.  And it holds up beautifully to sandwiches and toasting.

When I am making it just for myself I will halve the recipe and I have enough bread for about a week.  From the thought of bread to a lovely loaf cooling on your counter in less than an hour, this is the one that you want.

Home Cookin Chapter:  Breads and Muffins

SAVORY SODA BREAD

1 cup unbleached all-purpose flour, plus more for kneading surface
3 cups whole-wheat flour
2 tsp baking soda
1/2 cup rolled oats
1 tsp kosher salt
2 cups buttermilk

Preheat the oven to 425 degrees F.

In a large bowl, whisk together the flours, baking soda, oats and salt. Pour in most of the buttermilk and mix well, adding more buttermilk, if needed, to form a soft dough. Turn out onto a floured surface and lightly knead into a shapeable dough. Avoid overworking it.

Shape the dough into a round disk shaped loaf and cut a deep "X" in the top with a sharp knife. Put the dough on a parchment-lined baking sheet and bake for 7 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F. and bake another 20 to 25 minutes. Remove the bread from the oven to a cutting board. Cool slightly before cutting and enjoy warm!

from http://www.foodnetwork.com/recipes/claire-robinson/soda-bread-recipe.html#!

Exported from Home Cookin 8.63 (www.mountainsoftware.com)