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Brown Soda Bread

From: Saveur
MAKES 2 LOAVES

4½ cups whole wheat flour (preferably stone ground)
4½ cups all-purpose flour
2 rounded tsp. salt
2 rounded tsp. baking soda, sifted
3¼?4 cups buttermilk

Heat the oven to 450° F.

Mix the dry ingredients together in a large bowl. Make a well in the center and add most of the sour milk or buttermilk all in one go. Working from the center, mix with your hand, and add more milk if necessary. The dough should be soft but not sticky.

Turn out onto a floured board and knead lightly, just enough to shape into a round. Flatten slightly to about 2 inches deep. Put onto a floured baking sheet.

Mark with a deep cross and bake in the hot oven for 15?20 minutes, then reduce the heat to 400°F for about 20?25 minutes, or until the bread is cooked and sounds hollow when tapped. Cool on a wire rack.

For scones, make the dough as above. Flatten the dough into a round about 1 inch deep. Cut into scones. Cook for about 20 minutes in a hot oven at 450°F

Seeded Whole Grain Soda Bread

This energy-sustaining bread makes beautiful toast.
From: bonappetit.com Makes one 8"-diameter loaf

¼ cup millet
¼ cup quinoa
2 tablespoons amaranth
1 cup old-fashioned oats, plus more for topping
2¼ cups buttermilk, divided, plus more for brushing
1 tablespoon vegetable oil, plus more for pan
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons flaxseed
1 tablespoon kosher salt
2 teaspoons baking soda
¼ cup sunflower seeds, plus more for topping
4 tablespoons unsalted butter, cut into pieces
3 tablespoons brown rice syrup or mild-flavored (light) molasses

Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ cup water in a small bowl. Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)?

Preheat oven to 350°. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1¼ cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky. ?

Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°, 55–70 minutes. Let cool in pan.?

Do Ahead: Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.