Irish Brown Bread
A slightly sweet, craggy, "everyday" loaf, with inspiration from customer Fred B. Dugan.
4 cups (13 1/2 ounces) whole wheat pastry flour
2 to 3 tablespoons (7/8 to 1 1/4 ounces) sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups (12 ounces) buttermilk
2 tablespoons (7/8 ounce) vegetable oil or melted butter (1 ounce)
In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together until blended—some lumps will remain. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together. Form it into a large ball and place it on a lightly greased baking sheet. Cut a deep cross in the top. Bake the bread in a preheated 400°F oven for approximately 40 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Yield: 1 large round loaf, 10 to 12 inches in diameter.
Reviews
03/12/2009
I made this bread to go with my corned beef and cabbage last night. I was a little skeptical at first, because it was pretty dense and heavy. But then when I tasted it, I was blown away. It was fabulous, and the perfect accompaniment to the meal. This is going to be my go to bread anytime I make chili or soup too. It is so quick and easy. I would compare the texture to that of a dense corn bread, but the flavor was better and it wasn't dry. Also, I didn't have any flour of the pastry variety on hand, so I made it with regular Whole Wheat flour. I'll definitely be making another loaf when we have leftovers in a day or two.
11/19/2009
Very nice bread. I just moved from Scotland (where Irish soda bread is sold in teh store right next to the 'regular' stuff) and this recipe is great! The middle of mine was not quite cooked. I think after 40 min, I'll turn the oven down to 300 and give it 10 more to make sure and get it all the way through. I enjoyed it buttered with chili for supper, then the next day with butter and a big piece of cheese for lunch!
11/20/2009
It's also wonderful a couple of days old, thick sliced and toasted with butter!
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