Monday, February 4, 2013

Whole Wheat Cheddar Soda Bread

   

         Soda Bread is one of those wonderful easy quick bread recipes that you tend to forget about..or atleast I do anyway. I have a severe sensitivity to the taste of baking soda and I tend to stay away from recipes that call for a large amount of it..large as in anything over a teaspoon! I know that is such a small amount but for whatever reason, it's all I can taste in the recipe no matter how much I whisk the dry ingredients. So I have learned over time to reduce the amount of soda no matter what the recipe calls for..so far I have been lucky :)

This soda bread was a giant hit with all of us..how can you go wrong with a recipe that calls for 2 cups of shredded cheese in it? The bread was tender,moist, and fluffy.  The top of the bread bakes up nice and crispy with the cheese and the inside is so moist. I suggest using a strong tasting cheese such as sharp so that the flavor comes out more..perhaps even parmesan or pepper jack cheese would also be good. The bread is best tasting the day it's been baked but left overs will toast up just fine and go very well with a fried egg.

Whole Wheat Cheddar Soda Bread

2 cups All-purpose Flour
2 cups Whole Wheat Flour
1/2 cup Old-fashioned Oats
1-1/4 tsp. Baking Soda..I used 1 tsp.
1-1/2 tsp. Salt
2 cups (8 ounces) Shredded Sharp Cheddar Cheese
2 cups Buttermilk
milk or cream to brush on top of the loaves

Preheat oven to 375 or 190 celcius. Lightly grease a baking sheet with nonstick spray or line with parchment paper.

In a large bowl, whisk together the flours, oats,baking soda, and salt. Add the cheese and mix thoroughly.

Make a well in the center of the dry ingredients; pour in the buttermilk and stir with a fork until just incorporated. Using your hands, work the mixtured into a ball and knead a few times.

Divide the dough in half and pat each half into a round. Place the loaves on the prepared sheet and using a knife,cut an X into the top. Brush the tops of the rounds with milk or cream.

Bake 35-45 minutes,or until browned and toothpick inserted towards the middle comes out clean. If the interior is wet,bake it for a few minutes longer ( I needed the full 45 minutes for mine to bake through).

Cool on wire rack. Serve warm or cooled.

Yield: 2 Round Loaves
Source: A Cook and Her Books