Makes 1 round
Earthy and fragrant, this soda bread, made with some whole-wheat flour, has a bright zing of crystallized ginger along with ground ginger. The dough is well-moistened with buttermilk and enriched with just enough butter and sugar to balance it.
|2½||cups all-purpose flour|
|1||cup whole-wheat flour|
|1½||teaspoons baking soda|
|1||teaspoon ground ginger|
|5||tablespoons granulated sugar|
|4||tablespoons (½ stick) cold unsalted butter, cut into chunks|
|2||teaspoons vanilla extract|
|1||cup crystallized ginger chunks, coarsely chopped|
1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the all-purpose and whole-wheat flours, baking soda, salt, ground ginger, and sugar. Scatter the butter over the mixture. Using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to pea-size pieces.
3. In another bowl, whisk the egg, buttermilk, and vanilla. Pour the egg mixture over the flour mixture. Scatter the ginger chunks on top. With a rubber spatula, stir to form a dense dough. Knead it lightly in the bowl for 8 to 10 turns.
4. Form the dough into a plump ball about 6 inches in diameter. Place the ball on the baking sheet and, using a sharp paring knife, slash a shallow “X” in the top.
5. Bake for 45 to 50 minutes, or until the bread turns a ruddy golden color. Transfer to a wire rack to cool completely. Use a serrated knife to cut into slices.