Oh my, I have another recipe to share that we made way too many weeks ago and never got a chance to get on the site! By too many weeks, I mean before we even left for Charlotte - we had made this
Brown Soda Bread to snack on as we nervelessly awaited news on both house fronts. I'll try and keep this short and to the point as I need to get caught up on posts like this... I don't want to forget about them!
This quick-to-make pantry staple (well, that rings true here as we tend to keep all of these ingredients handy!) bread had an interesting texture thanks to the dry ingredients used - whole wheat flour, all-purpose flour and those crunchy little nuggets known as steel cut oatmeal! With whole wheat being in the majority here, the bread does have a hearty weightiness to it, yet it still rose well and doesn't come across as feeling like your eating a brick.
There is just a bare amount of sweetness with only two tablespoons of brown sugar, but that left it as the perfect canvas for a smear of jam or a knob of butter with a drizzle of honey over the top. By leaving out a mess of added sugar, you'll also reap the benefit of being able to easily pair the bread a savory dish for dinner! With a whopping two cups of buttermilk in this single loaf, I wondered how much of a tang we'd be left with, but it was pleasantly subtle with most of its power distracted into keeping the bread moist.
This quick-to-make pantry staple (well, that rings true here as we tend to keep all of these ingredients handy!) bread had an interesting texture thanks to the dry ingredients used - whole wheat flour, all-purpose flour and those crunchy little nuggets known as steel cut oatmeal! With whole wheat being in the majority here, the bread does have a hearty weightiness to it, yet it still rose well and doesn't come across as feeling like your eating a brick.
There is just a bare amount of sweetness with only two tablespoons of brown sugar, but that left it as the perfect canvas for a smear of jam or a knob of butter with a drizzle of honey over the top. By leaving out a mess of added sugar, you'll also reap the benefit of being able to easily pair the bread a savory dish for dinner! With a whopping two cups of buttermilk in this single loaf, I wondered how much of a tang we'd be left with, but it was pleasantly subtle with most of its power distracted into keeping the bread moist.
The crumb on that looks gorgeous. I'm glad you got a chance to post it, even if it was awhile after the fact.
ReplyDeletewow that looks good and good for you i am going to try it!
ReplyDeleteThis bread looks awesome! Thanks for posting it--I'll try it soon
ReplyDeleteKelly - Thanks!
ReplyDeleteTIF -Please do!
James - Thanks!