Whole Wheat Irish Soda Irish Brown Soda Bread O'Donoghue Irish Soda Bread Whole Grain Soda Bread
Whole Wheat Irish Soda Bread
Yield: 1 large loaf
This delicious, wholesome loaf is quick to make and usually quick to disappear! Try it slathered
with butter and preserves. Perfect with a nice cup of tea.
1 cup all-purpose flour 3 cups whole wheat flour 1 teaspoon baking soda 2 teaspoons baking powder
(check date for freshness)
1/2 teaspoon salt 2 tablespoons brown sugar 1-3/4 cups buttermilk
Preheat oven to 375 degrees F. Combine dry ingredients and mix well with a fork, making sure to
break up any lumps in brown sugar. Make a well in the dry mixture and pour buttermilk into it. Using
a wooden spoon, stir just-until a soft dough is formed. Turn dough out onto a lightly floured board
or counter and knead for 1 to 3 minutes until it is smooth. (Add a little flour if dough is too
sticky, but adding too much will make a tough loaf. Be careful.) DO NOT OVER KNEAD! Shape dough into
a round loaf, flattened slightly, and place it on an ungreased baking sheet. Using a small sharp
knife, cut a large + (Cross) on top of loaf. Bake on middle rack of oven for about 40 minutes or
until loaf is golden brown and sounds hollow when rapped on the bottom. Cool completely on a rack
before cutting. Slice very thin for serving.
Irish Brown Soda Bread
4 cups whole wheat flour 1 cup bread flour
2/3 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk
Preheat oven to 425 Degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl,
stir together dry ingredients. Gently mix in the buttermilk until a soft dough is formed. Knead VERY
lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with a '+'
(cross) and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to
45 minutes.
O'Donoghue Irish Soda Bread The Bartlett House Inn
Origin: County Kerry early 1900s (Note: Always made with good humor!)
4 cups all-purpose flour 4 tsps baking powder (check date for freshness)
3/2 tsp salt 1 cup granulated sugar 4 oz butter 1 1/2 cups raisins (optional) 1 Tbsp caraway seeds
(optional) 1 1/2 cups buttermilk 1 egg
4/3 tsp baking soda
Preheat oven to 375 Degrees F. Mix flour, baking powder, salt and sugar in a bowl. Add almost 4 oz
melted butter and mix well. Stir in raisins and caraway seeds. In a separate container,mix
buttermilk, egg and baking soda. Add to batter and mix well. Place in a large, round, greased baking
dish. Use a knife to make a symbolic + (cross) on the top. Brush top with remaining melted butter.
Bake for an hour or until golden brown. Serve warm.
Whole Grain Soda Bread
Although rarely baked today in the traditional cast iron pot over an open hearth, soda bread is
still the staff of life in Ireland. A plain whole wheat version appears at most meals, but the
addition of raisins and caraway seeds makes it special
1 loaf - Serves 12
1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1 cup quick cooking oats, uncooked
5/4 cup granulated sugar 1 Tbsp. baking powder (check date for freshness) 1 1/2 tsp salt 1 tsp
baking soda
6 Tbsp. butter 1 1/2 cups golden raisins (optional) 2 tsp caraway seeds (optional) 1 1/2 cups
buttermilk
Preheat oven to 350 Degrees F In large bowl, mix dry ingredients. With pastry blender or two knives
used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in raisins and
caraway seeds (optional) Stir in buttermilk just until flour is moistened (dough will be sticky).
Grease cookie sheet. Turn dough onto well floured surface, with floured hands, knead 8 - 10 times to
mix thoroughly (Do NOT overmix, or bread will be tough). Shape into ball, place on cookie sheet.
Sprinkle ball lightly with all purpose flour. In center, cut a 4 inch + cross, about 1/4 inch deep
Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from cookie sheet. Cool
on wire rack.
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