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I just made soda bread yesterday. I used kefir instead of buttermilk, and it came out great. It's 100% whole grain, but doesn't taste it, because I used white whole wheat flour, along with oat flour. Here's a link to the picture if you want to see how it turned out: http://www.whatwouldcathyeat.com/2011...
Let me know if you make this!Whole Grain Irish Soda Bread
3 1/2 cups white whole wheat flour
1 cup oat flour (or finely ground oatmeal
)1 1/2 tsp. baking soda
1 t. baking powder
1 tsp. salt
1 1/2 teaspoons caraway seeds
¾ cup raisins
2 cups lowfat buttermilk or kefir
2 tablespoons honeyPreheat the oven to 375.
Mix the flours, baking soda, baking powder and salt in a large bowl. Stir in the raisins and caraway seeds. In a separate bowl, whisk the buttermilk or kefir and the honey. Stir into the dry mixture, mixing only until the dough just comes together. Transfer to a floured surface and form into a round loaf. Don’t overmix, or the bread will be tough.
Place on a lightly greased cast iron skillet or baking sheet. Score a deep X in the top of the dough. Bake for 45 minutes, or until the loaf sounds hollow when you tap the bottom. Cool before slicing.
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http://www.lifestylefood.com.au/recip...
This is so easy and so good. You can certainly add in whatever you choose, no need for cake flour and as you stated, there is a range given for the buttermilk. I think that's just the nature of the bread and you need to use a bit of judgement. You want a wet dough but one that can be handled to a certain degree, but not too much. Just enough to get it into shape and into pan. I usually make mine in a 9x5 loaf pan instead of the traditional free form round.
Good luck!
