Poppy Seed-Bran Soda Bread

Rudolph's make a poppy seed and bran bread that I like very much, but it doesn't make the cut for my new diet. It's quite different from this one (lots of white flour and much less bran and poppy seeds; also a standard industrial yeast-raised bread) but this has plenty of appeal too. I put in the higher quantity of poppy seeds and liked it, but I am prepared to admit that that's a lot of poppy seeds. You could certainly supply them with more discretion.

This is an excellent bread to have with a bowl of hearty vegetable soup, or I suppose you could eat it with butter and jam, although I think it is better with cheese. 

12 slices
1 hour - 5 minutes prep time - allow time to cool

2 cups whole spelt flour
1 1/2 cups wheat bran
1/4 to 1/2 cup poppy seeds
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk

Mix the dry ingredients together in a mixing bowl. Stir in the buttermilk until just blended. Let the batter rest for 10 minutes.

Meanwhile, grease and flour a large loaf pan and preheat the oven to 350°F. When the batter has rested (and thickened slightly) scrape it into the prepared pan and smooth it out. Bake for 45 to 50 minutes until done - test with a toothpick if you are not sure.

Let the loaf cool for 10 minutes before removing it from the pan. Let cool to just barely warm to completely before slicing and serving.





Last year at this time I made Poutine with Homemade Gravy.

Posted in: Ontario Food