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Brown soda bread from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 48) by America's Test Kitchen Editors

  • buttermilk
  • whole wheat flour
  • toasted wheat germ
  • all-purpose flour
  • baking soda

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Notes about this recipe

  • mark515 on March 31, 2019

    I used buttermilk powder and water, and as far as I can see, it turned out fine. It's a wee bit crumbly at times, but otherwise seems fine. It seemed to me to have a bit of an unwanted scent, maybe the leaveners? I considered buying regular wheat germ and toasting it, since I could get a couple or so pounds for under $3 dollars US. Instead, I purchased (from the cereal aisle) the toasted wheat germ in a jar. It was nearly twice the price for the convenience.

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