Irish soda bread is a quick bread made using baking soda as the leavening agent, not yeast. A denser bread, it only lasts a day or two but is best enjoyed the day that you make it.This one has some seeds and oatmeal for texture, and pairs well with soups [1], stews [2], or baked beans [3] on a blustery winter day. I like to serve it in thick slices with cheese and a veggie plate to compliment the meal.
Ingredients:
2 cups flour
2 cups whole wheat flour
1/2 cup large flake oats
1/4 cup whole raw pumpkin seeds, hulled
1 tsp baking soda
3/4 tsp salt
1/4 cup unsalted butter, melted
2 tbsp brown sugar
1 cup buttermilk
1 cup whole milk
Pre-heat oven to 425 F.
In a large bowl, whisk together the flour, whole wheat flour, oats, pumpkin seeds, baking soda, and salt.
In a medium bowl, whisk together the brown sugar and butter. Slowly add the milks in a steady stream, whisking as you go, so that the butter doesn’t become cold and clump all back up again.
Dump the milk mixture into the flour, stirring with a wooden spoon as you go. The dough will be sticky, but workable. Transfer the dough to a lightly floured surface and bring together with your hands before separating in half and shaping into two rounds about 6 inches in diameter.
Place the loaves onto a cookie sheet and place in the oven at 425 F for 15 minutes, before turning the oven temperature down to 350 F for another 30 minutes until the loaves sound hollow when tapped on the bottom. Remove loaves to a wire rack and allow to cool for about an hour before slicing into them.
These are best eaten the same day, but you can make them last about a day or two if they are stored wrapped well in an airtight container.
Makes 2 x 6-inch loaves
Adapted from John Bishop’s Fresh