Back in the fall, I wrote about Yvette Van Boven’s book Home Made Winter for Table Matters. One of my favorite things I made during the week I was cooking from that book was her Brown Soda Bread. If you’re still looking for some food item appropriate for St. Patrick’s Day, I urge you to try it.
Made with whole wheat flour, rolled oats, and oat bran, it’s a dense, nubby loaf that stands up well to toasting and dunking in bowls of soup. Just know this. If you don’t think your family can eat the whole batch within a day or two, make a half batch. It just doesn’t store well.
- 4 cups (500 g) whole wheat flour
- 2 1/2 (200 g) cups rolled oats
- 1 2/3 (100 g) cups wheat bran
- 3 generous tablespoons brown sugar
- 2 teaspoons sea salt
- 1 teaspoon baking soda
- 2 cups (500 ml) buttermilk or whey, or more or less as needed to make a smooth dough
- 1 egg, beaten
- Preheat oven to 350 degrees F.
- Combine the dry ingredients in a large bowl. Add the buttermilk and egg and stir until the dough just comes together in a ball—no longer or the bread will be tough.
- Grease a round cake pan and pat the dough into it. Brush the top with some water and sprinkle with some bran or oats, then slash a cross into the top. Bake for about 45 minutes. Take the bread out of the pan and bake directly on the oven rack for another 10 minutes, until it is nicely browned and crisp. Let it cool on a rack.
Recipe from Yvette Van Boven's book, Homemade Winter.