It seemed easy enough to whip up, so that I did. My first loaf was dense and almost chewy - not good eats. This recipe turned out so much better for my second attempt, and had me singing the praises of Irish soda bread along with everyone else.
This tasty bread is crisp on the outside, but so soft on the inside. The buttermilk lends great flavor to the bread - tear off a piece and enjoy with butter, jam, or just by itself! Happy Saint Patrick's Day!
Irish Soda Bread
Source: Slightly adapted from Cate's World Kitchen
Yield: 1 loaf
Preparation time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
- 2 1/2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 1/8 teaspoons baking soda (fresh is best)
- 1 1/4 cups buttermilk
- Preheat the oven to 350 F, and grease a baking sheet (or line with parchment)
- Combine the flour, salt and baking soda in a medium bowl and wisk together with a fork.
- Stir in half the buttermilk, then add the remaining buttermilk 2 tbsp at a time.
- You want the dough to be just a little bit moist. It should hold together, but not be sticky. If you accidentally add too much milk, knead in some flour until the dough is no longer sticky.
- Shape into a ball, then cut an X into the top.
- Bake for about 45 minutes, or until golden brown. (If you tap on the bottom of the loaf with your knuckles, it should sound hollow).
- Let cool as long as you can stand to wait, then serve with butter and jam.
Best if eaten within about 3 hours of baking.