SWEET and SAVORY SODA BREAD

well, i am now A BREAD BELIEVER!!!

i can finally say that i have found the bread i have been looking for. you see...i like to reserve my carbs for the best of the best. soda bread is it. moist, dense, crusty outside and flavor-FULL on the inside. it's so versatile, you can put just about anything in it...and i think i will try everything. this bread is so easy that i can see throwing it together with many different flavors on a moments notice. no, i haven't tried bacon or cayenne yet, but i'm sure it's coming soon. a while back i tried Bacon Casserole Bread. as i stated in my post, i thought i was making something moist and casserole-ish. what i was really making was just good ol' yeast rising sandwich bread. it turned out fabulous and everybody liked it, but it's not what i was after. soda bread is what i was after. soda bread is worth the carbs...let's put it that way.

so far i've made 2 loaves. the first was so good i just had to make it again. they were both sweet and savory with smoked gouda, rosemary, sultanas and i added walnuts to the second loaf.

oh...did i mention this is a pretty healthy bread? with whole wheat flour and oatmeal i feel it almost passes as wholesome and healthy. well, at least it makes me feel a little better about wanting to devour the whole loaf. it's hard not to take that second huge slice right out of the middle when it's still hot from the oven. i'm surprised it made it in front of the camera in one piece...actually it was still too hot to cut into so i did get a few shots off.


the crust is kind of like a soft little shell covering. i just wanted to pet it. actually i could hardly wait to cut into it. i think it would be even tastier to just grab a chunk off instead of slicing it. i was afraid i could eat the whole thing in one sitting.

for the recipe i googled around for oatmeal soda bread then whole wheat soda bread and finally healthy soda bread. i found a few that used WW flour and oatmeal together and ended up with 4 great looking recipes. i know from ALL my bread baking experience (kidding!) that most things baked with just WW flour can be quite dense. i have yet to find and try the King Arthur WHITE whole wheat flour. i can't find it at my markets. i have heard that it bakes alot more like regular flour. that being said, i went for the WW flour, regular flour and oatmeal combo recipes. i used Kevin's reicipe as a base and added a little butter (for reasons unknown) and my extra flavors such as rosemary, smoked gouda and sultanas. now that i know this recipe works well as a base and is somewhat healthy i'll use it every time and change the flavors. (update)... i just baked my third loaf today...smoked sharp cheddar, toasted pine nuts, sultanas and sage...OOOH BOY!!! dee-lish!

SWEET and SAVORY SODA BREAD

adapted from Kevin at Closet Cooking(his original found here)

Ingredients:

1 cup all-purpose flour

1 cup whole-wheat flour

cut in 4 Tsp butter

1 1/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup oatmeal

1 Tsp fresh finely chopped Rosemary

3/4 cup grated smoked gouda

3/4 cup sultana (white raisins)

1 cup buttermilk

Directions:

mix the flours, soda and salt in a large bowl

cut the butter into the flour mixture

mix in the oats

add rosemary-stir

add smoked gouda-stir to coat grated cheese...no lumps

add sultanas and , again, stir to coat and separate

Mix in the buttermilk and form a dough.

in the same bowl start to shape you loaf...if baking free-form round.

this dough will be sticky so don't be afraid to flour your hands a little and lightly flour the surface when you finish shaping your loaf.

Shape the dough and place it on a baking sheet or in a loaf pan.

parchment on a cookie sheet works well

for a round loaf slash with an X on top

(optional) brush with buttermilk

sprinkle kosher salt on top

Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).

my scribbled notes say that i baked the loaf for 30 minutes @ 380 degrees

then 15-20 minutes @ 330 degrees

keep a eye on your first one because it kind of depends on how many additions you have and the size or shape of your loaf.