The Quick Bread that (Almost) Beats Yeast Bread Every Time!
In under an hour, you can make my favorite bread—Whole Grain Soda Bread—and it tastes every bit as good as a long-rise yeast bread.
I have been making this bread for over two decades. It is permanent part of my Thanksgiving table (and almost every other table). It is full of flavor, is a one-bowl recipe, there is no kneading or rising, and it has a soft, rich texture and big flavor. I also love yeast breads, but this recipe stands tall and is every bit as good as its multi-hour cousins.
First off, it is a multi-grain bread with wheat germ, rye, oats and all-purpose flour. It is important to have the right amount of AP to provide structure, so the bread does not fall part once baked, although it is slightly more crumbly than a typical yeast bread. If you do not have or like rye flour, you can substitute whole-wheat flour.
The dough is sticky, so I worked it in the bowl for 30 seconds with wet hands to develop a bit of gluten. This also helps the oats to adhere to the outside of the bread. To make this bread more cohesive, I added a second egg to the recipe; the one-egg version did not hold up as well as I would have liked when sliced. I also increased the butter to half a stick from a couple of tablespoons to add richness.
The original recipe called for buttermilk, but I switched to sour cream for more flavor and a less crumbly texture. I also tested adding a sweetener, and 1/3 cup of honey really bumped up the overall flavor without making this a “sweet” bread.
A 400-degree oven worked better than the original temperature of 450℉, probably because of the addition of honey. I also found that using two sheets of parchment paper underneath the loaf solved the problem of overbaking the bottom. Soda breads are usually scored—you can use any pattern you like. If you don’t score, the bread will burst out of the crust during baking.
I rarely sing the praises of a simple bread but this one is an exception. By the way, it makes the world’s best toast slathered with salted butter and jam. Best breakfast ever.
Honey and Sour Cream Whole Grain Soda Bread
Whole-wheat flour can substitute for the rye and you can use full-fat buttermilk instead of sour cream, but I prefer the latter. Make sure to wet your hands when working with the dough because it is sticky. Use two sheets of parchment underneath the bread during baking to prevent the bottom from scorching. And be sure to use this bread as toast the next day; it makes the world’s best breakfast.
Ingredients:
263 grams (2 cups) all-purpose flour
98 grams (¾ cup) rye flour
72 grams (¾ cup) quick-cooking (not instant) rolled oats, plus 1 TB for the top of loaf
