Soda bread

By Mary Berg

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Buttermilk and butter are the secrets to this bread's delicious success! This moist bread is made with spelt or whole wheat flour, honey and pumpkin seeds.

YIELDS

Ingredients

2 cups (270 g) flour
2-2 1/2 cups (270-305 g) spelt or whole wheat flour
1 tablespoon (12 g) baking powder
1 tsp (4 g) baking soda
1 teaspoon (4 g) kosher salt
1 3/4- 2 cups (440-550 ml) buttermilk, plus more for brushing
2 tablespoons (28 g) unsalted butter, melted
2 tablespoons (37 g) honey
1/4 cup pumpkin seeds, sesame seeds, sunflower seeds, or oats (optional)

Directions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Whisk together the flour, whole wheat or spelt flour, baking powder, baking soda and salt in a large bowl.
Make a well in the centre and add one and three-quarter cups of buttermilk, butter and honey. Using a wooden spoon, stir until all of the liquid has been evenly mixed in. If needed, add the remaining buttermilk a little at a time until the dough comes together. Reserve any leftover buttermilk.
Once too stiff to stir with the spoon, turn the dough out onto a lightly floured surface. Gently knead the dough two or three times to form a rough loaf.
Transfer the dough to the prepared baking sheet. Using a pastry brush, brush a thin layer of buttermilk over the top of the loaf and scatter with seeds or oats, if using.
With a large knife, score a deep ‘X’ across the top of the loaf making sure to cut about halfway down.
Bake for 25 minutes, reduce the heat to 350°F (175°C) and continue to bake for an additional 20 to 25 minutes or until the loaf sounds hollow when tapped.
Transfer to a wire rack to cool before slicing. Slice and enjoy!