Recipe for my dear aul’ sainted Mother’s Irish soda wheat bread, as told to her by her Westmeathian grandma, as told to me, as told to you.


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WHOLE WHEAT SODA BREAD
According to the proscriptions of our holy St. Patrick the Incessant

Preheat oven to 375

3 cups Whole wheat flour
1 cup Regular flour
1 tsp Baking soda
3/4 tsp Baking powder
1 tbsp Salt
1 tbsp Sugar
1 & 1/2 to 2 cups buttermilk

Honey to drizzle atop loaf prior to baking (this is my addition, but I recommend it)

Combine dry ingredients.

Add 1 & 1/2 to 2 cups buttermilk.

Roll it around, knead it, punch it for two, three minutes till smooth or at least till it respects your authority. (you can add honey at this stage if you want, but I wait till the dough’s sitting in loaf form atop the pan.) You want it somewhere between moist and sticky. It won’t have the consistency of regular flour loaves. It’ll be a little closer to cookie dough (but not much). Form into a round loaf. Place on a greased pan or cookie sheet.

Cut a shallow cross in the top so demons can’t get in. Also, so the middle cooks better. Too deep and it will dry out.

Throw it in the purifying fires of the oven. Bake about 35 minutes. It’s done when you tap it with your knuckle, and it sounds hollow but firm, it’s done. the cross will have spread out, Chi-Ro Constantine old school style. It’s good to paint it with butter after it comes out of the oven for flavor and to prevent too much crusting.

Let it cool before slicing very thin. Never serve thick!

It’s a good sop-up bread for something thick like this here butternut squash soup I made with beef stock, golden raisins, red onions, and a little orzo.

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