Name: Whole Wheat Porcini Soda Bread
Yield: Makes 1 large loaf
Ingredients: 1 ounce dried porcini mushrooms* (about 1 1/2 cups), any grit brushed away, coarsely chopped; 1/2 cup diced unsulfured dried apricots** or dried figs; 3/4 cup warm water; 1 3/4 cups buttermilk; 1 cup old-fashioned oats; 1/4 cup (1/2 stick) unsalted butter, melted; 1/4 cup honey; 2 cups all purpose flour; 1 1/4 cups whole wheat flour; 2 teaspoons baking powder; 2 teaspoons coarse salt; 1 teaspoon baking soda; 1 egg, beaten to blend (for glaze); *Available at Italian markets, specialty food stores, and some supermarkets.; **Available at natural food stores and some specialty food stores.

The unusual combination of mushrooms and dried apricots makes for a delicious and earthy soda bread.

Recipe information

Yield
Makes 1 large loaf

Ingredients

1 ounce dried porcini mushrooms* (about 1 1/2 cups), any grit brushed away, coarsely chopped

1/2 cup diced unsulfured dried apricots** or dried figs

3/4 cup warm water

1 3/4 cups buttermilk

1 cup old-fashioned oats

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup honey

2 cups all purpose flour

1 1/4 cups whole wheat flour

2 teaspoons baking powder

2 teaspoons coarse salt

1 teaspoon baking soda

1 egg, beaten to blend (for glaze)

*Available at Italian markets, specialty food stores, and some supermarkets.

**Available at natural food stores and some specialty food stores.

Preparation

Step 1
Position rack in center of oven and preheat to 375°F. Line baking sheet with parchment paper. Mix mushrooms and apricots in medium bowl; pour 3/4 cup warm water over. Let stand until mushrooms and apricots soften and liquid is absorbed, about 15 minutes.
Step 2
Mix buttermilk, oats, and butter in large bowl. Let stand until oats soften, about 15 minutes. Stir mushroom mixture into oat mixture. Stir in honey.
Step 3
Whisk both flours, baking powder, salt, and baking soda in another large bowl. Make well in center; add oat mixture and stir until dough forms, gradually mixing in dry ingredients. Turn dough out onto work surface and knead gently, about 5 turns. Shape dough into 7-inch round. Transfer to baking sheet. Cut X in top center of loaf. Brush with egg glaze.
Step 4
Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap bread tightly in foil and let stand at room temperature.)

TagsBread Porcini Mushroom Mushroom Vegetable Dried Apricot Dried Fruit Fruit Buttermilk Dairy Oat Rice & Grains Whole Wheat Flour Flour Side Nut Free Vegetarian Make Ahead Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes