For many years, I assumed that Irish soda bread always meant a slightly sweet, caraway and currant laced bread easily mistaken for a giant muffin. Frankly, I never liked this version of the quick bread, much preferring to eat “real bread” with my soup. It’s a good thing I was mistaken about the scope of soda breads.
Yield:makes 1 loaf
Active time:
10 minutes
Total time:55 minutes
Ingredients
- 1 3/4 cups (225g) whole wheat (wholemeal) flour
- 1 3/4 cups (225g) all-purpose (plain) flour
- 1 teaspoon salt
- 1 teaspoon baking soda (bicarbonate of soda)
- 3 tablespoons (50g) mixed seeds, such as sesame, pumpkin, or sunflower, or golden flax seeds (linseeds) (optional)
- 2 tablespoons (25g) butter, softened (optional)
- 1 egg
- About 1 2/3 cups (375–400ml) buttermilk or soured milk
Directions
- 1.
Preheat the oven to 425°F (220°C).
- 2.
Sift together the flours, salt, and baking soda in a large bowl and mix in the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles bread crumbs. Make a well in the center.
- 3.
In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more of the buttermilk mixture, if necessary. The dough should be quite soft, but not too sticky.
- 4.
Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2 inches (4cm) thick. Cut a deep cross on top and place on a baking sheet.
- 5.
Bake for 15 minutes. Turn down the heat to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.
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