what went wrong with my spelt/rye loaf?
i landed on this one loaf recipe because i liked the ingredients, but i didn't read it through, just started on it. i used exactly half of these ingredients
- 2½ cups all-purpose flour (i replaced this with white spelt)
- 1½ cup rye flour
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- 2 cups buttermilk
and started to follow the directions -
"In a large bowl, whisk together the flours, baking soda and salt. Make a well in the center and pour in the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until a dough develops."
and therein, i suspect, lies the rub. i have no idea as a starting baker just how to develop a soda bread dough. was it supposed to be kneaded until smooth? i didn't knead it for long, having not a clue at what point i might consider the dough developed. i would guess i wasn't even close. or perhaps the loaf was simply undercooked? i fully pre-heated the oven as per the thermometer, and the inside loaf temp was 191 and i put it in for a couple more minutes after that. it didn't sound hollow - more like it was stuffed with dough (not that i'm sure if soda bread should sound hollow).
but like i said, i haven't a clue about soda bread. i've not only never made it - i've never seen it made and i've never eaten it. i only chose it because i wanted to try a loaf made with some rye and buttermilk with no sweeteners and not a huge amount of sodium.
the inside has a tight, dense almost puddingy texture - although the edges are tasty.
so, any suggestions or thoughts beyond not starting a recipe i have no frame of reference for without more experience?