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Quick Soda Bread with Whole Wheat and Walnuts

Adapted from America’s Test Kitchen, March 2013
Makes a one-pound loaf (approximate weight depending upon add-ins)
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Ingredients
  

  • 1-1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons wheat germs toasted, optional
  • 3/4 teaspoons sea salt
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup walnuts coarsely chopped
  • 7 fluid ounces, 7/8 cup buttermilk preferably whole fat
  • 2 tablespoons unsalted butter melted and cooled slightly; plus an additional 1 - 2 tablespoons melted to brush over the baked loaf

Instructions
 

  • Adjust an oven rack to the lower-middle position. Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
  • Whisk the flours, wheat germ (if using), sugar, salt, baking soda and powder together. Stir in the walnuts.
  • Add the two tablespoons of melted butter into the chillebuttermilk. The butter will clump a bit when added to the cold buttermilk,which is what you want. Stir to break up any large lumps. These lumps of butterwill translate into small, small, airy pockets in the finished loaf.
  • Stir with a spatula until the dough just barely comes together. There will be some pockets of unincorporated flour and the dough will be shaggy, not at all cohesive. Turn onto a lightly floured surface then knead and turn a few times until the dough just comes together. Do not overwork the dough, it will be sticky but manageable.
  • Shape into about a 4-1/ 2 to 5-inch round, about 2-inches tall.  Place on the parchment lined baking sheet. Slice a large cross, or plus sign (+), about 1/ 4-inch deep and coming to about an inch from the edges with a sharp knife. The slicing is important to guide the bread’s expansion whilst it bakes.
  • Bake about 45 – 50 minutes until a toothpick inserted into the center comes out clean, or about 195° F on an instant-read thermometer.Rotate the pan about midway through the baking.
  • Remove the bread from the oven and brush on the remaining one+ tablespoon of melted butter. Transfer the loaf to a wire rack to cool for at least 30 minutes before slicing.