Components: 1 tsp. baking soda,1 1⁄2 cups buttermilk,1 ⁄ 4 cup loaded dark brown sugar,1 large egg, gently beaten,2 cups all-purpose flour, plus more for dusting,3 tablespoon. immediate espresso powder,1 1⁄2 tsp. kosher salt,4 tablespoon. chilled saltless butter, cut into 1⁄2- inch cubes,1 ⁄ 4 cup Irish scotch,2 cups whole-wheat flour
Guidelines: Preheat the oven to 375 ° and line a baking sheet with parchment paper., In a large bowl, include the flours, brown sugar, salt, and baking soda; blend briefly to combine. Using a pastry cutter, cut the butter into the dry ingredients up until only pea-sized pieces remain., In a different medium bowl, whisk the buttermilk, scotch, espresso powder, and egg until smooth. Put the buttermilk mix into the dry active ingredients and, utilizing a rubber spatula, fold together until a shaggy dough begins to form., Scrape the dough out onto a lightly floured work surface area, then collect any crumbs and knead the dough a few times to bring it together into a loosely formed ball., Transfer the loaf to the ready baking sheet and, using a serrated knife, cut a cross, about 1/2 inch deep and 6, into the top., Bake for 40 minutes at 375 °, then lower the heat to 350 ° and continue baking until the bread is puffed and evenly browned on the outside, 20-25 minutes more. Let cool completely prior to slicing or tearing.