Happy (almost) St. Patrick’s Day! I’m always looking an excuse Any type of bread is definitely a treat in our house! Traditional Irish soda breads use eggs, sugar, and/or butter in addition to the buttermilk and all-purpose flour. (My little sous chef loved helping me form the dough!)
I wanted to simplify the recipe and make it smidge healthier. This recipe uses whole wheat flour and only has five ingredients.. The “soda” part of soda bread is from the acid in the buttermilk reacting with the baking soda, creating bubbles of carbon dioxide which rise the bread. So, the baking soda and buttermilk are a must for this bread! The greatest thing about starting with a healthier bread, is that it leaves room to dress it up in other ways ie: jam, butter, or the recipe I will be sharing tomorrow.) It is a fast bread to put together in the morning…for a special St. Patrick’s day breakfast. Enjoy!
Whole-Wheat Irish Soda Bread
- 2 cups whole-wheat flour
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups buttermilk
Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.
Combine whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center of the flour mixture, and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, turn it out onto a well-floured surface. Clean the dough off your hand.
Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife.
Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, about 30 minutes. Transfer the loaf to a wire rack and let cool, for at least 10 minutes before slicing.
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