Thursday, March 19, 2009

Brown Soda Bread

Here is a variation of traditional Irish soda bread. My husband and I both really enjoyed it with our corned beef and cabbage. It was a nice change from a white bread. I couldn't find currants here in Missouri, so I put in a dried cranberry, golden raisin, and raisin mix. I got the recipe from a bargain book from Borders, Irish food & cooking.

Makes 1 loaf

4 cups of whole wheat flour
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon of salt
1 cup of currants (I used about 1 1/2 cups of my cranberry-raisin mixture)
2-2 1/2 cups buttermilk

  1. Preheat your oven to 400 degrees F, and grease a baking sheet.
  2. Combine the dry ingredients in a mixing bowl and stir in enough buttermilk to make a fairly soft dough. (Mine used the full 2 1/2 cups)
  3. Turn on to a work surface dusted with whole wheat flour and knead lightly until smooth.
  4. Form the dough into a circle, about 1 1/2 inches thick. Lay on the baking sheet and mark a deep cross in the top with a floured knife.
  5. Bake for about 45 minutes, or until the bread is browned and sounds hollow when tapped on the base.
  6. Cool on a wire rack.
*After baking this, I probably would have done a light egg wash on the top of the bread so it would have browned better.


LauraSuz said...

Thanks for sharing. I'm not going to wait till next St. Patrick's day to try it!

Kristi said...

No problem! :)

Cass in NYC said...

you are a little cooking wiz! all I want to bake are sweets!