My Mother In Law passed this recipe on to me, so I could make it for her, while she visits. It is an easy recipe, and unlike many soda bread recipes, isn’t dry or crumbly. The added fat helps considerably. It’s an hour from start to finish, making it dinner friendly.
- 225 grams whole wheat flour*
- 225 grams all purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 Tbsp unsalted butter, softened
- 1 large egg
- 400 ml buttermilk*
Preheat oven to 425° and line a small baking sheet with parchment paper.
In a large bowl whisk together the flour, baking soda, and salt. Add in the butter and work in with fingers till crumbled.
Whisk the egg and buttermilk together, add to flour and work in, using fingers.
Flour a work surface, knock dough out and knead a few times till not sticky, form into a ball.
Transfer to baking sheet, pat into a circle about 1½” high. Cut a deep “X” with a serrated knife on top.
Bake for 15 minutes.
Drop heat to 400°, bake for 30 minutes more.
Bread should be golden on top.
Take out, transfer to a cooling rack. Let cool before slicing.
If any leftovers, store in a plastic bread bag.
*All purpose flour can be used for the whole wheat flour, it will be little lighter in color. I used 3% buttermilk. Normal buttermilk is usually no more than 2%, but I like the richer flavor. It is usually labeled “Bulgarian Style”. It is advisavble to let the egg and buttermilk warm up a bit at room temperature before using.