Brown Soda Bread
"This is an all-purpose and relatively foolproof recipe based on several I collected while researching 'The Country Cooking of Ireland.'"
- author Colman Andrews, whose Irish cookbook won the 2010 James Beard Foundation award for Best International Cookbook and Cookbook of the Year
Makes 2 loaves
- 3 1/2 cups stone-ground whole wheat flour, preferably Irish or Irish-style
- 1 1/2 cups unbleached white flour, preferably Irish, or pastry flour, plus more for dusting
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon softened Kerrygold Irish Butter, plus more for greasing
- 1 3/4 to 2 cups room-temperature Buttermilk
- Preheat oven to 375°F. Mix wheat flour, white flour, baking soda and salt together in a medium bowl. Work butter into mixture with your fingers.
- Form a well in the middle of flour mixture and pour buttermilk into the well. Form your hand into a rigid claw and stir dough slowly but steadily in a spiral motion, starting in the middle and working outwards. Dough should be soft but not too wet or sticky. (Start with 1 3/4 cups buttermilk, gradually adding, if necessary, to achieve the right consistency.)
- Turn dough out onto a floured board. Flour your hands lightly, then shape dough into a flat rectangle about 2 inches high. Cut dough in half lengthwise with a wet knife, then gently push each half into a lightly greased glass or foil loaf pan. Bake for 50 to 60 minutes, or until the tops of the loaves are nicely browned.
- Serve this bread with plenty of Kerrygold Irish Butter.
Reviews and Comments: