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Recipes

Whole Wheat Porcini Soda Bread

By Leslie MackiePhotography by Pascal Andre

Recipe information

  • Yield

    Makes 1 large loaf

Ingredients

1

ounce dried porcini mushrooms* (about 1 1/2 cups), any grit brushed away, coarsely chopped

1

/2 cups diced unsulfured dried apricots** or dried figs

3

/4 cup warm water

1

3/4 cups buttermilk

1

cups old-fashioned oats

1

/4 cup (1/2 stick) unsalted butter, melted

1

/4 cup honey

2

cups all purpose flour

1

1/4 cups whole wheat flour

2

teaspoons baking powder

2

teaspoons coarse salt

1

teaspoon baking soda

1

egg, beaten to blend (for glaze)

Need to make a substitution?

Preparation

  1. Step 1

    Position rack in center of oven and preheat to 375°F. Line baking sheet with parchment paper. Mix mushrooms and apricots in medium bowl; pour 3/4 cup warm water over. Let stand until mushrooms and apricots soften and liquid is absorbed, about 15 minutes.

    Step 2

    Mix buttermilk, oats, and butter in large bowl. Let stand until oats soften, about 15 minutes. Stir mushroom mixture into oat mixture. Stir in honey.

    Step 3

    Whisk both flours, baking powder, salt, and baking soda in another large bowl. Make well in center; add oat mixture and stir until dough forms, gradually mixing in dry ingredients. Turn dough out onto work surface and knead gently, about 5 turns. Shape dough into 7-inch round. Transfer to baking sheet. Cut X in top center of loaf. Brush with egg glaze.

    Step 4

    Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Wrap bread tightly in foil and let stand at room temperature.

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