Whole-Wheat and Muesli Soda Bread
- Makes1 9-inch loaf
- Cook Time1½ hours
- Active time plus cooling(25 minutes active), plus cooling
- 1
To make this rustic, hearty quick bread, we lean on a combination of whole-wheat and all-purpose flours , but also include muesli; it’s a simple way to include a mix of nuts and other grains. We first soak the muesli in buttermilk to hydrate and soften the ingredients so they disappear into the crumb of the loaf. Any variety of muesli—even those made with dried fruits and seeds—works, but use one that is not sweetened with added sugar. Bob’s Red Mill, Familia and Alpen are good, widely available options. But note that each has a different weight per cup, so it’s best to weigh the muesli. If weighing is not an option, use 1 cup of Bob’s Red Mill, 1¼ cups Familia or 1½ cups Alpen. Baking the loaf in a cast-iron skillet yields a beautifully browned bottom crust, but a parchment-lined baking sheet gets the job done, too, albeit with a slightly lighter crust. The soda bread is best the day it’s baked, but leftovers will keep in an airtight container for up to three days.
Don’t slice the bread while it’s still warm. The texture is best and the loaf is easiest to slice once cooled to room temperature.
Step 1
Heat the oven to 350°F with a rack in the middle position. In a medium bowl, stir together the 2 cups buttermilk and muesli; let stand for 15 minutes to soften. Meanwhile, in a large bowl, whisk together both flours, the sugar, baking soda, baking powder and salt. Brush the bottom and sides of a 10- or 12-inch cast-iron skillet with 14 grams (1 tablespoon) melted butter.
Step 2
Whisk 113 grams (8 tablespoons) of the remaining melted butter into the muesli-buttermilk mixture. Add to the dry ingredients. Using a silicone spatula, fold until a rough, shaggy dough forms; it’s fine if the dough still shows some dry, floury patches. Using your hands in the bowl, gently and lightly fold the dough a few times just until cohesive; do not knead it. Shape the dough into a 6-inch round, then transfer it to the prepared skillet.
Step 3
Using a serrated knife, score an X into the top of the dough, cutting about ½ inch deep. Brush the surface with the 2 tablespoons buttermilk, then sprinkle evenly with the remaining 2 tablespoons muesli. Bake until golden brown and a toothpick inserted at the center comes out clean, 55 to 60 minutes.
Step 4
Set the skillet on a wire rack and immediately brush the loaf with the remaining 14 grams (1 tablespoon) melted butter. Cool for about 30 minutes, then transfer the bread directly to the rack and cool completely.
