Whole wheat flour + Wheat Germ Soda Bread



Breakfast is always a debate between Indian and European food in our house. In the end, we settle for just cookies and tea, and an early lunch. This happens almost everyday. This is also a reason why nowadays I am struggling to make something delicious for breakfast; something that will last in the kitchen for 2-3 days at the least.

Soda bread may just be one such breakfast item. Next in line for me are focaccia and the usual whole wheat bread.

  1. 175 g whole wheat flour
  2. 175 g wheat germ
  3. 250 ml buttermilk
  4. 1 tspn double-action baking powder
  5. 20 g of extra virgin olive oil
  6. Salt
  7. Fresh ground black pepper (optional)

–        Preheat the oven to 180C

–        Combine all the dry ingredients (Flour, germ, baking powder and salt) in a large mixing bowl

–        Measure out 20 g of olive oil and add it to the dry mixture; with your finger, mix in the oil till the dry mixture becomes like bread crumbs (like with short-crust pastry)

–        Pour in the buttermilk little by little, and make a slightly sticky dough. I made the dough into a log and cut into 8 pieces.

–        Grease and dust a baking tray, and bake for 25-30 min, till the bottom of the individual piece is hollow and each piece forms a crust that is light brown. Serve fresh and/ warm. (since I baked individual pieces of the sourdough bread, it took 25-30 min. If you bake the log as a whole, baking time may vary)


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