Whole Wheat Soda Bread

Whole Wheat Soda Bread

Whole Wheat Soda Bread

by Mark Fitzgerald

"As evening drew near and the wagons were drawn into a circle for the night, I used to go out with the other children and fill my apron with buffalo chips for the fire. Then mother would start out to prepare our evening meal and make soda bread, which was as yellow as gold and tasted as bitter as gall. Never in her life before had mother baked bread, as in England a person took their bread to the baker and he baked it for one cent. It was no wonder that our soda bread was so bitter although I think now that is what kept us so well on the trip was the soda in the bread."

I too remember soda bread from youth as being bitter.  Soda bread does not have to be bitter.  It doesn't have the yeasty flavor nor does it have the rise of yeast bread.  But if cooked right it isn't dense or dry.  The pioneers crossing the plains wouldn't have used baking soda. They would have more likely used saleratus, potassium bicarbonate.  Warm soda bread with some honey butter or fresh jelly is a wonderful addition to any meal.

Ingredients

• 4 cups whole wheat flour
• 2 tbsp sugar
• 2 tablespoons powdered milk
• 1 1/2 tsp baking soda
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp salt
• 2 tbsp softened butter
• 1 1/2 cups water
• 1 tablespoon lemon juice

Directions

Pre-heat oven to 400F.  Mix all of the dry ingredients into a large bowl.  Wisk in softened butter into the dry ingredient with a fork.  Add the water and lemon juice with a fork just until the dough begins to come together.

Pour out the dough out onto a flour-coated work surface and knead about 10 turns.  Shape the dough into a round about 6 inches in diameter and 2 inches in height.  Grease baking sheet and place the round in the center.  Spread it with some cooking oil and score the round lightly.

Bake until loaf is 180 degrees about 40 minutes.