Name: Cast Iron Brown Soda Bread
Total time: 2 h 15 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1 1/2 cups (8 1/4 ounces/234 grams) whole-wheat flour; 1/2 cup toasted wheat germ; 3 tablespoons sugar; 1 1/2 teaspoons salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 3/4 cups buttermilk; 3 tablespoons unsalted butter , melted

Why This Recipe Works

For our version of hearty brown soda bread, we wanted a loaf that had good wheaty flavor, was quick to make, and featured a nicely browned crust, courtesy of our cast-iron pan. We started by finding the right ratio of whole-wheat to all-purpose flour in our bread. While we wanted the deep flavor of whole wheat, bread made with only whole-wheat flour was dense and gummy. Using almost equal amounts of whole-wheat and all-purpose flours gave us the rustic flavor we were after as well as the structure we needed. To complement the whole-wheat flour, we added toasted wheat germ, which bumped up the sweet, nutty flavor of the bread and added texture. Since our bread was still slightly dense and gummy, we turned to baking powder, an unusual ingredient in soda bread, to help lift the batter and create an airier texture. In combination with baking soda, which is a traditional soda bread ingredient, the baking powder guaranteed a loaf that was hearty but not heavy. A touch of sugar and a few tablespoons of butter added flavor without compromising the bread's wholesome roots, and brushing a portion of the melted butter on the loaf after baking gave it a rich-tasting crust.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Grease 10-inch cast-iron skillet.

Whisk all-purpose flour, whole-wheat flour, wheat germ, sugar, salt, baking powder, and baking soda together in large bowl. In separate bowl, combine buttermilk and 2 tablespoons melted butter. Stir buttermilk mixture into flour mixture until dough comes together.

Transfer dough to lightly floured counter and knead until cohesive mass forms, about 1 minute. Pat dough into 7-inch round and transfer to prepared skillet. Using sharp serrated knife, make ¼-inch-deep cross about 5 inches long on top of loaf.

Transfer skillet to oven and bake until toothpick inserted into center comes out clean and internal temperature registers 195 degrees, 40 to 45 minutes, rotating skillet halfway through baking.

Using potholders, transfer skillet to wire rack. Brush loaf with remaining 1 tablespoon melted butter and let cool for 5 minutes. Being careful of hot skillet handle, remove loaf from skillet, return to rack, and let cool to room temperature, about 1 hour, before serving.