Brown Soda Bread

 Callen checked out a Test Kitchen kids cookbook from the library and we made the brown soda bread for St. Patrick's Day from it. It was super easy and turned out really tasty. We enjoyed the whole grain. Loved it plain, with butter or with jam. We had it with beef stew over mashed potatoes. It makes a good sized loaf. 

2 cups all-purpose flour, plus extra for counter

1 1/2 cups whole wheat flour

1/2 cup toasted wheat germ (did in a dry, warm pan for a few minutes, stirring constantly)

3 TBSP sugar (could do 2)

1 1/2 tsp salt

1 tsp baking powder

1 teaspoon baking soda

1 3/4 cups buttermilk (I used a small bit of extra as it was coming together, adjust to your conditions)

2 TBSP butter, melted

1. Preheat oven to 400. We used a baking sheet with a silicone mat. (maybe try 375, our bottom was a bit dark)

2. In a large bowl whisk flours, wheat germ, sugar, salt, baking powder, baking soda until combined. 

3. Stir together buttermilk and butter until small clumps form. Add liquid to flour mixture. 

4. Use rubber spatula to stir until comes together

5. Sprinkle counter with decent amount of flour. Knead until smooth until a ball forms. Pat and shape into 7 inch circle. Use a knife to cut a big X across the top (I cut into it about an inch). Place on baking sheet and bake for 45-50 minutes. I wanted the middle cooked so we did the full 50. The bottom was dark. But cooked well inside and not dry. 

Takes about 1 hour to make. Can cool an hour or two but we're not patient or good enough planners for that. 

From America's Test Kitchen: The Complete Cookbook for Young Chefs, page 144,145