Why This Recipe Works

While delicious, it's not actually Irish (nor does it belong in a savory baking book). Traditional Irish soda bread, made with whole-wheat flour and without raisins, butter, or eggs, is the simple, savory counterpart to its sweeter Americanized cousin. It's craggy, hearty, and full of whole-wheat nuttiness, perfect for slathering with salted butter and enjoying alongside a cup of tea or pairing with soup or a wedge of cheese. Our rendition is true to this whole-wheat, not-sweet Irish ethos. Adding both wheat bran and wheat germ to the flour mixture creates complex flavor and a rustic, coarse texture. We still take some decidedly American liberties with the mix-ins, though, studding the bread with rich toasted walnuts and crunchy cacao nibs. The cacao nibs may give you pause (after all, what's chocolate doing in a savory baking book?), but the nibs provide the intense flavor of chocolate without any sweetness. If you need any more convincing, the simplicity of this bread will seal the deal: The dough comes together in just one bowl and requires a bare minimum of shaping before it's put in a cake pan and popped into the oven.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Lightly grease 8-inch round cake pan. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt together in large bowl.

Stir in buttermilk, walnuts, and cacao nibs until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 6-inch round (surface will be craggy). Using serrated knife, cut ½-inch-deep cross about 5 inches long on top of loaf. Transfer to prepared pan. Bake until loaf is lightly browned and center registers 185 degrees, 50 minutes to 1 hour, rotating pan halfway through baking.

Remove bread from pan and let cool on wire rack for at least 1 hour. Slice and serve.