this post was submitted on 12 Oct 2024
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Whole grain Irish Soda Bread: (lemmy.world)
submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]
8 comments fedilink hide all child comments
 

Recipe from America's Test Kitchen:

2 cups (8 oz) whole wheat flour
1 cup (4.25 oz.) unbleached all purpose flour
1 cup of wheat bran
1/4 cup wheat germ
2 teaspoons of sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon table salt
2 cups of buttermilk

375° middle rack, 40-45 minutes, rotate 1/2 way through. 185° internal temp. Cool for 1 hr.

I found, on initial mix, the dough was far, far, too dry. It kept crumbling apart and WOULD NOT hold together.

I kept adding splashes of buttermilk until I could get a loaf that would hang together.

Baking time had to go a little longer too, after 45 minutes it was only 145°. Maybe because of the added buttermilk. Running another 15 minutes brought it up to temp.

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[–] [email protected] 5 points 1 month ago* (last edited 1 month ago) (1 children)

Regarding added liquid: one of the reasons it can vary so much is storage method and local humidity. We store our flour in plastic bins and in a very dry part of the house so I always need to add more liquid to recipes. Another reason is measuring by volume - flour can be compressed pretty easily (by the weight of other flour or tapping flour into a measuring cup) so volume measuring can be pretty shifty - a kitchen scale can really help in that regard.

[–] [email protected] 1 points 1 month ago (1 children)

Humidity is probably it, I did weigh out all the flour.

[–] [email protected] 4 points 1 month ago (1 children)

Was it 2 cups buttermilk or 2 pints? It seems very dry.

[–] [email protected] 1 points 1 month ago

2 cups, but like I say, did not seem like enough. I kept adding until I got a dough that felt right.