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Brown Soda Bread Loaf With Caraway Seeds and Rye Recipe

Brown Soda Bread Loaf With Caraway Seeds and Rye recipe
NYT Cooking

Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.

Ingredients

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
32 grams (approximately 1/4 cup) unbleached all-purpose or bread flour
25 grams (2 heaped tablespoons) steel-cut oats, either regular or quick-cooking (optional)
40 grams rolled oats
60 grams (approximately 1/2 cup) rye flour
4 grams (approximately 1 teaspoon, tightly packed) brown sugar
3 1/2 grams (1/2 teaspoon) salt
2 teaspoons caraway seeds
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Method

1
Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
2
In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
3
Make a well in the center of the flour mixture. Pour in the buttermilk. Working
4
from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don’t like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
5
Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

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