This soda bread is made with whole wheat flour and honey for a tiny twist on the classic Irish Soda Bread recipe. With only 8 ingredients and minimal prep time, this bread is great for when you want homemade bread quick. The crust is crunchy and the centre is soft – just perfect for butter slathering!
A warm, fresh, slice of bread is truly like a great big hug. And when it’s the holidays a big hug is exactly what I’m looking for.
Paul and I had a quiet Christmas surrounded by our pets and holiday cookies. Living away from family made it a very different kind of day, but we kept things fun by opening our stockings together, going on a long walk, and playing around in our new home. After having a bit of time to reflect on our tranquil morning, I must say how nice it was to not have any fuss. There weren’t any expectations or places to be or things we had to do…we just had to be together and it was nice.
One of my good friends noticed that I was anticipating being a little lonely on Christmas morning and said “Hey! Enjoy the peace before kids! And not having to fly around dealing with airports and lines and traffic.” She was right. And that advice helped a lot 🙂
So whether you’re surrounded by a million people right now or just yourself, throwing together a good, solid slice of bread for the table is the best thing. I made this bread, dipped it in a butternut squash soup and called my evening perfect. I hope you like it too!
- 2 cups bread flour
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1/4 cup unsalted butter, cold
- 1 large egg
- 1 1/2 cups buttermilk
- 3 tbsp liquid honey
- In a large bowl, whisk together the flours, baking soda, and salt until combined. Grate the butter over the bowl and stir to coat the butter pieces in flour. Set aside.
- In a small bowl, whisk together the egg, buttermilk, and honey until combined. Add the buttermilk mixture to the flour mixture and knead with your hands until a dough forms, about 5 minutes. Take the dough out onto a lightly floured surface and knead it until it comes together and has smoothed out a bit. Shape the dough into a ball and place it back into the bowl it was in before. Cover with plastic wrap and place it in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F and place a rack in the centre of the oven. Place a dutch oven with the lid on that is at least 5-quarts in size in the oven. You may also use a pizza stone, but I have found the the dutch oven with a lid works the best.
- Remove the dough from the refrigerator, uncover it, and place it on a piece of parchment paper. Use a sharp knife to score a 1-inch deep cross in the top of the dough.
- Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
- Bake for 25 minutes and then remove the lid from the dutch oven and cook for an additional 20 minutes, or until bread is golden brown on the top and sides.
- Remove from the oven and carefully lift the bread out of the pot by the overhanging parchment paper and place it on a rack to cool before slicing, about 1 hour.
Recipe inspired by my classic Irish Soda Bread