Tuesday, March 18, 2014

Breakfast at Our House

While the kids polished off the last of their loaves of soda bread, I had a piece of the whole wheat sourdough soda bread that I made yesterday.  It's good, but it's better with butter.

So we were all passing the butter around and it soon took on a weird shape.  And so we started intentionally to carve shapes, first a pyramid and then:

VoilĂ , the Eiffel Tower!

Mama said, "Wrong country."

Whole-Wheat Sourdough Soda Bread

2 1/2 cups white whole wheat flour
1 1/4 cups unbleached flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sourdough starter, fed or unfed
1/4 cup (4 tablespoons) melted butter
3 tablespoons honey
3/4 cup milk

1) Preheat the oven to 400°F. Lightly grease a cast-iron skillet.
2) In a medium-sized mixing bowl, whisk together the flours, baking soda, and salt.
3) In a separate bowl (or in a measuring cup), whisk together the starter, butter, honey, and milk. Pour this mixture into the dry ingredients and stir to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk.
4) Knead the dough a couple of times to make sure it's holding together.  Place ball of dough in skillet and slice top with a cross.
5) Bake the loaf for 40-60 minutes, until it's golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven, and brush top with melted butter, if desired.

adapted from King Arthur Flour

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