If the idea of baking bread feels intimidating, don’t worry—soda bread is one of the simplest loaves to make and requires virtually no kneading. It yields a tender, moist interior with a crisp, rustic crust that looks and tastes like it took much more effort than it did. For extra fibre and a nuttier texture, you can substitute up to half the all-purpose flour with whole wheat flour.
Ingredients
- 3 ½ cups all-purpose flour (or up to half whole wheat, if desired)
- ½ cup wheat germ
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup dried currants
- ½ cup dried cranberries
- 2 teaspoons grated orange zest
- 1/3 cup cold butter, cut into small pieces
- 1 ¾ cups buttermilk
- 1 egg, beaten (for the dough)
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, wheat germ, baking soda, sugar and salt. Add the cold butter and cut it into the dry ingredients with your fingers or a pastry blender until the pieces resemble peas.
- Stir in the currants, cranberries and orange zest so they are evenly distributed through the mixture.
- In a separate bowl or measuring cup, whisk the buttermilk and beaten egg together.
- Pour the wet mixture into the dry ingredients and stir with a spoon just until combined; avoid over-mixing. Turn the dough out onto a lightly floured surface and gently bring it together with a couple of presses and folds, rotating the dough to form a round loaf.
- Transfer the loaf to the prepared baking sheet. With a sharp knife, cut a shallow X across the top to help the bread expand while baking.
- Bake for about 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Allow to cool slightly on a wire rack before slicing.
