- Cooking Time:
- Servings: 6-8 servings
- Preparation Time:
BackstoryThis is a recipe I have made for years. My mother is from Ireland and when she would go home to visit, she would bring back bread! She finally asked an aunt of hers for a recipe. Unfortunately Canadian Flour is very different from Irish flour. I had to work hard to get a bread that somewhat resembled the bread my Mom brought home. (She refuses to cart back flour). This quick and delicious soda bread is the result.
This bread is much better if you allow it to cool before slicing and eating. It is really good the next day, toasted with jam and butter mmmmmmm.
It's great served with soup or stews.
- 2 cups all purpose, unbleached flour
- 1 1/2 cup whole wheat flour
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup buttermilk or soured milk*
- Preheat oven to 425F. Lightly flour a parchment lined baking sheet. Mix dry ingredients in large bowl. Add milk to form moist clumps. Gather dough into a ball. Turn out onto lightly floured surface and knead just until dough holds together, about 1 minute. Shape dough into a 6 inch diameter by 2 inch round disk. Place on prepared baking sheet. Cut a 1 inch deep X across the top of the bread, extends almost to the edges. Bake until bread is golden brown and sounds hollow when you tap on the bottom, about 30-35 minutes. Transfer bread to a rack to cook.
- *To sour milk, measure 2 tablespoons of lemon juice or vinegar in to measuring cup, add enough milk to equal 1 1/2 cup, stir and let stand for 10 - 15 minutes. Milk will thicken and can replace buttermilk.