Irish Soda Bread
Traditional rustic Irish Soda Bread
Traditional Irish Soda Bread was very simple and had but a few ingredients: flour, soda, salt and buttermilk. Since no yeast was involved , the bread didn’t require a period of time for it to rise. This recipe was inspired by the website Irish Soda Bread Recipes.
4 cups stone ground whole wheat flour
2 cups white flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups buttermilk
Mix the whole wheat flour thoroughly with the white flour, salt and baking soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less or more liquid – it depends on the absorbent quality of the flour.
The dough should be soft but manageable. Kneed the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand, flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set – about 6 hours after it comes out of the oven.
Mix all dry ingredients together.
Add buttermilk and mix. Turn onto a flour dusted surface, knead and shape into a disc that is 1 1/2 inches thick.
Make a cross in the center of the bread. Bake at 425 degrees for 25 minutes and then 350 degrees for 15 minutes.
Let cool completely before cutting.