Active Time

　　15 min

　　Total Time

　　2 hr (includes cooling)

　　Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

　　

Ingredients

Makes 1 (9-inch) round loaf

　　2 cups whole-wheat flour

　　2 cups all-purpose flour plus additional for kneading

　　1/2 cup toasted wheat germ

　　2 teaspoons salt

　　2 teaspoons sugar

　　1 teaspoon baking soda

　　1/2 teaspoon cream of tartar

　　1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

　　2 cups well-shaken buttermilk

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.

　　

Step 2

Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

　　

Step 3

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

　　Cooks' Note

　　Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.

　　Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.