Irish Brown Bread with Smoked Salmon

Ingredients

• 1.5 teaspoons baking soda 
• 1 cup buttermilk well-shaken
• 1 teaspoon caraway seeds 
• 1 bunch chives fresh trimmed
• 0.3 cup oats 
• 1 teaspoon salt 
• 0.5 pound salmon smoked thinly sliced
• 1 cup flour all-purpose
• 6 tablespoons butter unsalted cold softened cut into bits, plus 1 stick (1/2cup) butter,
• 0.3 cup wheat germ toasted
• 1 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 400°F.
2. Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal.
3. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
4. Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips.
5. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
6. Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
7. Make canapés with bread, softened butter, salmon, chives, and pepper to taste.