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Brown Soda Bread Loaf With Caraway Seeds and Rye

Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.

Ingredients

  • Soft butter for the bread pan
  • 125 grams (approximately 1 cup) whole-wheat flour
  • 32 grams (approximately 1/4 cup) unbleached all-purpose or bread flour
  • 25 grams (2 heaped tablespoons) steel-cut oats, either regular or quick-cooking (optional)
  • 40 grams rolled oats
  • 32 grams (approximately 1/2 cup) rye flour
  • 4 grams (approximately 1 teaspoon, tightly packed) brown sugar
  • 3 ½ grams (1/2 teaspoon) salt
  • 2 teaspoons caraway seeds
  • 10 grams (2 teaspoons) baking soda, sifted
  • 290 grams (approximately 1 1/4 cups) buttermilk
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      158 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 1 milligram cholesterol; 775 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 loaf, about 12 slices

Preparation

  1. Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
  2. In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
  3. Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don’t like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
  4. Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
  • Advance preparation: This keeps for about 4 days and can be frozen.

1 hour

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