In honor of it being March and all things Irish (which actually, I don’t need a single month to honor, since we honor it most all the time around here), I’ve just finished a loaf of Irish Whole Wheat Soda Bread. The recipe is courtesy of my dear friend Katie, who probably bakes this while wearing her clogging shoes:
3 cups whole wheat flour
1 cup all purpose flour
1 tablespoon salt (yes, it’s a lot)
1 level teaspoon baking soda
3/4 teaspoon double-acting baking soda
1-1/2 to 2 cups buttermilk
1 cup all purpose flour
1 tablespoon salt (yes, it’s a lot)
1 level teaspoon baking soda
3/4 teaspoon double-acting baking soda
1-1/2 to 2 cups buttermilk
combine dry ingredients and mix thoroughly. Add enough buttermilk to make a soft dough (similar to biscuit dough but firm enough to hold it’s shape). Knead on a lightly floured surface for 2 minutes. form into a ball. Place in a well-buttered 8 inch cake pan or on a cookie sheet. Cut a CROSS on the top w/ a very sharp knife. Bake at 375 for 40 minutes until loaf is nicely browned and sounds hollow when you rap w/ knuckles. The cross with spread open.
Amazing topped with some of the strawberry jam I put up last summer!
keepyourmemoriesinyourshoes 