Soda Bread

55 mins
Serves 1
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Directions

  1. 1Preheat the oven to 450°F (230°C).
  2. 2Preheat the oven to 450°F (230°C).
  3. 3Preheat the oven to 450°F (230°C).
  4. 4Line the bottom of a 10-inch (25cm) cast-iron skillet with a piece of parchment paper.
  5. 5Line the bottom of a 10-inch (25cm) cast-iron skillet with a piece of parchment paper.
  6. 6Line the bottom of a 10-inch (25cm) cast-iron skillet with a piece of parchment paper.
  7. 7Mix the flours, baking soda, and salt together in a large mixing bowl to evenly distribute the leaveners.
  8. 8Mix the flours, baking soda, and salt together in a large mixing bowl to evenly distribute the leaveners.
  9. 9Mix the flours, baking soda, and salt together in a large mixing bowl to evenly distribute the leaveners.
  10. 10Pour the buttermilk over the dry ingredients and mix together until a dough forms.
  11. 11Pour the buttermilk over the dry ingredients and mix together until a dough forms.
  12. 12Pour the buttermilk over the dry ingredients and mix together until a dough forms.
  13. 13Once the dough comes together (it will be sticky), turn out onto a lightly floured countertop and gently round into a circle.
  14. 14Once the dough comes together (it will be sticky), turn out onto a lightly floured countertop and gently round into a circle.
  15. 15Once the dough comes together (it will be sticky), turn out onto a lightly floured countertop and gently round into a circle.
  16. 16Move the dough to the prepared pan and score the top by slicing an X across the top with a serrated knife or razor blade.
  17. 17Move the dough to the prepared pan and score the top by slicing an X across the top with a serrated knife or razor blade.
  18. 18Move the dough to the prepared pan and score the top by slicing an X across the top with a serrated knife or razor blade.
  19. 19Each cut should go roughly ¾ of the way down the dough.
  20. 20Each cut should go roughly ¾ of the way down the dough.
  21. 21Each cut should go roughly ¾ of the way down the dough.
  22. 22Bake for 55 to 60 minutes or until golden brown and a thin, firm crust forms around the outside.
  23. 23Bake for 55 to 60 minutes or until golden brown and a thin, firm crust forms around the outside.
  24. 24Bake for 55 to 60 minutes or until golden brown and a thin, firm crust forms around the outside.
  25. 25Let it cool on the pan for 10 minutes before moving it to a baking rack to cool completely.
  26. 26Let it cool on the pan for 10 minutes before moving it to a baking rack to cool completely.
  27. 27Let it cool on the pan for 10 minutes before moving it to a baking rack to cool completely.

Ingredients

  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 0.25 cup whole wheat flour
  • 0.25 cup whole wheat flour
  • 0.25 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon table salt
  • 1 teaspoon table salt
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk

Equipment

oven10-inch (25cm) cast-iron skilletparchment paperlarge mixing bowlserrated knife or razor bladebaking rack

Tips

  • To get the most out of the baking soda reaction, bake the loaf as soon as the dough comes together.