A hearty and flavorful soda bread with a rustic touch, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
Mix the dry ingredients thoroughly to ensure even distribution.
Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
Cold butter creates a flaky texture in the bread.
In a separate bowl, whisk together the egg and buttermilk.
Whisking helps to evenly combine the wet ingredients.
Pour the wet mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the bread tender.
Turn the dough out onto a lightly floured surface and gently knead it for about 10 strokes.
Kneading helps to bring the dough together without overworking it.
Shape the dough into a round loaf and place it on a greased baking sheet.
A round shape ensures even baking.
Cut a cross about 1/4 inch deep on the top of the loaf using a sharp knife.
The cross allows the bread to expand evenly as it bakes.
Brush the top of the loaf with the beaten egg for a shiny finish.
Brushing with egg wash gives the bread a golden crust.
Bake in the preheated oven for about 35 minutes, or until the bread sounds hollow when tapped on the bottom.
Check the bread a few minutes before the timer to avoid overbaking.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Cooling allows the bread to set and makes slicing easier.
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