Whole Wheat Soda Bread
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Whole Wheat Soda Bread
  Soda    Bread  
Last updated 6/12/2012 12:59:24 AM. Recipe ID 22362. Report a problem with this recipe.
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      Title: Whole wheat soda bread
 Categories: Live
      Yield: 4 Servings
  1 1/2 c  All-purpose flour
  1 3/4 c  Whole wheat flour
    1/3 c  Raw wheat germ
  1 1/2 ts Salt
      1 ts Baking soda
      2 tb Butter, softened
      1    Egg
  1 1/2 c  Buttermilk
  Heat oven to 450 degrees F.
  Whisk together dry ingredients in a large bowl. Using your
  fingertips, work the softened butter into the flour mixture. (Rub the
  flour/butter mixture between your thump and forefingers.) In a
  separate small bowl, whisk the egg and then whisk in the buttermilk.
  Make a well in the flour, and add most of the buttermilk mixture
  (reserve 1/4-cup) and whisk together with your fingers to form a
  loose dough. (Stiffen your fingers and rotate your hand like a
  beater.) If dough will not come together, add some or all of the
  remaining buttermilk mixture in 1 tablespoon increments.
  On a well floured work surface, turn out the dough. Sprinkle with
  flour and shape into a circle. Knead 3 or 4 times gently then flatten
  slightly with the tips of your fingers so that the dough is 7 inches
  in diameter and 1-1/4 inches high. Cut a cross on the top all the way
  to the sides, transfer to a baking sheet and bake for 15 minutes.
  Reduce heat to 400 degrees for another 20 minutes. Check bread. When
  it is done it will sound hollow when thumped on the bottom, be well
  browned, and an instant read thermometer will read about 185 degrees
  when inserted halfway into the bottom. Let sit 1/2-hour before
  Yield: 1 loaf

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Recipe ID 22362 (Apr 03, 2005)

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