This delicious soda bread harnesses the leavening powers of baking soda to provide its life. This recipe is an amalgamation of passed down recipes, several recipes pulled from cookbooks, and a few of my own twists, using ingredients in the pantry while attempting to keep it relatively healthy.
It's not traditional in any sense as it blends Irish, Welsh, and some Middle Eastern flavors together, but it makes a wonderfully all-purpose bread that pairs surprisingly well with a wide array of foods.
Prep time: 15 minutes
Baking time: 45 minutes
Step 1: Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups unbleached white flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons unsalted butter (close to room temp)
- 1 cup skim milk
- 1 tablespoon vinegar (I use date vinegar)
- 2 tablespoons date molasses
some quick notes on the ingredients
I've found that about half whole-wheat and half white is the perfect mix. any more whole wheat and it falls apart, any less and it loses some character.
Traditionally, many soda breads call for buttermilk. I don't usually have buttermilk on hand, but I do have milk and something to sour it with. I use date vinegar as it provides a subtle yet interesting character. You could easily substitute lemon juice or apple cider vinegar. And if you really wanted, you could probably use buttermilk as well.
I love date molasses. It has a richness and sweetness vastly different than other sweeteners. Its higher in nutrients than many, and as it is pure fruit, it has a lower Glycemic Index score as well. But you can use any sweetener you prefer, from white sugar to honey to agave nectar. The beauty of this recipe is its ability to be modified without difficulty.