Whole Wheat Soda Bread
(makes 1 loaf, 22 half-slices)
| 1 1/2 | cups (210 g) unbleached all-purpose flour |
| 2 | cups (300 g) whole wheat flour |
| 1 1/2 | teaspoons (7.5 ml) salt |
| 1 | teaspoon (5 ml) baking soda |
| 2 | tablespoons (25 g) unsalted butter, softened |
| 1 | large egg or 1/4 cup egg substitute |
| 1 1/2 | cups (360 ml) 1% buttermilk |
- Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Set aside 2 tablespoon (18 g) all-purpose flour. In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda. Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers. Make a well in the center.
- In a medium bowl, whisk together the egg and buttermilk. Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.
- Turn dough out onto a lightly floured work surface. Sprinkle with the reserved 2 tablespoons (18 g) flour. Gently knead 3 or 4 times. Shape into a 8-inch (20 cm) circle. Place on the prepared baking sheet.
- Using a sharp knife or razor blade, cut an X on the top of the loaf all the way to the sides. Bake for 15 minutes. Reduce oven heat to 400°F (200°C). Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom. Transfer to a rack to cool for 10 minutes before slicing.
| Per 1 half-slice: | 87 calories (13% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 12 mg cholesterol, 237 mg sodium |
| Exchanges: | 1 carbohydrate (1 bread/starch) |
|
|
