Thursday, January 24, 2008

WholesOMe Honey Wheat Soda Bread

If you must be cooped up inside during the cold winter months, you might as well embrace the whole, cozy, homebody routine and start baking. Baking your own bread doesn't have to be an elaborate process. This recipe packs plenty of healthy whole grains, requires minimal ingredients, and tastes a hell of a lot better than the kasha loaf that I tried to make on Monday night, when I was taking a new recipe for a test-run. Thankfully, you can consider yourselves spared. It turned out purple (due to the presence of purple cabbage in the recipe) and putrid, and, despite his best efforts, even Om Gal's guy couldn't hide his horror. We're pretty sure that even the gulls in the Seaport District will forgo this one.

My honey wheat soda bread, on the other hand, is a time-tested favorite. It toasts well and tastes great with honey, jam, peanut butter, cottage cheese, and more.

2 c. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
2 tbs. honey
1 c. buttermilk
1 egg, slightly beaten

Combine flour, salt, and soda in a mixing bowl. Add honey, buttermilk, and egg. Stir just until moistened. Place in a lightly greased 1 quart casserole dish. Bake at 375 degrees, for 20 minutes.


Robert said...

red cabbage in bread? yuck! fyi baking tip: usually when mixing ingredients, less is better. over mixing can make for lousy results.

Om Gal said...

To be fair, the kasha loaf was meant to be more of a "meat" loaf than a loaf of bread. Nevertheless, you are absolutely right. Cabbage, in bread? Double yuck. Lesson learned- in cooking and in life- better to keep it simple. Thank you for your culinary insight as well. Always appreciated. -O.G.

Anonymous said...

can you just use a small loaf pan, or does it have to be baked in the casserole dish?

Om Gal said...

You can absolutely use a small loaf pan. The one that I use most often is 9.25 x 5.25 x 2.75.