I planned soup for dinner tonight. Now this would be just fine, if today was as chilly as it has been the past few days. However, it was not. It was a rather warm (but not unwelcome) 70 degrees!
I wasn’t altogether please with the soup either (outside temperature aside). It was a potato-broccoli soup that in my mind was going to be stunningly creamy and deliciously thick. It was neither. But that’s ok because the bread I made to go with it kind of made up for it.
I have been making this bread for a couple of years. I love it with soup because it has a sturdy dense crumb that holds up when dipped. It is also really healthy–made with almost all whole wheat flour and 1/2 cup of steel cut oats. The best part? It comes together in 10 minutes. The perfect warm and slightly sweet accompaniment to a steaming bowl of creamy and deliciously thick soup (or not in my case). Enjoy!
Brown Soda Bread (Cooking Light)
- 11.25 ounces whole-wheat flour (about 2 1/2 cups)
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup steel-cut oats (such as McCann’s)
- 2 tablespoons brown sugar
- 1 tablespoon wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1 large egg, lightly beaten
1. Preheat oven to 325°.
2. Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
4. Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.