Created by Emma Rhodes
Although I do love laboring for days over a loaf of sourdough, sometimes I want to make a bread that is ready within an hour. This is when I usually turn to soda bread; while being the easiest type of bread to make, it certainly does not lack in flavor. Usually quite savory, the salt and buttermilk give this loaf a tang that is different from other types of bread.
The base is relatively consistent, but you can adapt the flavors at your leisure. Including almonds and dates is my individual preference since I appreciate the Mediterranean notes that it brings to the overall taste of the loaf, but in general, I enjoy the combination of dried fruits and nuts because they add a sticky and crunchy texture and rustic feel. It is entirely up to you if you prefer raisins and walnuts or wish to forego fillings altogether.
Ingredients:
125 grams or 1 cup all-purpose flour
125 grams or 1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 dates, pitted and finely sliced
75 grams or 1/2 cup almonds, roughly chopped
210 milliliters or 1 cup buttermilk
Yields: 1 loaf
Prep Time: 30 minutes
Cook Time:
Method: 30-35 minutes
Method:
Preheat the oven to 350°F.
In a large bowl, combine all the dry ingredients (both flours, the baking soda and salt). Mix well with a fork.
Add the dates and almonds, and mix until they are well-coated with flour.
Make a well in the dry ingredients and add the buttermilk.
Incorporate using a wooden spoon.
Once the buttermilk is fully combined, tip the dough onto parchment paper and shape into a boule.
Cut a cross on top of the dough.
Bake in the oven for 30-35 minutes. If you are unsure, you can test the readiness of the bread by knocking on the base— if it sounds hollow, then it is done.