Irish Soda Bread (4) Collection
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 cup  whole wheat flour
1 tsp  baking soda
2 tsp  baking powder (check date for freshness)
1/2 tsp  salt
2 Tbsp  brown sugar
1-3/4 cup  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 cup  whole wheat flour
1 cup  bread flour
1/3 cup  rolled oats
1 tsp  baking soda
1 tsp  salt
2-1/2 cup  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 cup  all-purpose flour
4 tsp  baking powder (check date for freshness)
1/2 tsp  salt
1 cup  granulated sugar
4 oz.  butter
1-1/2 cup  raisins (optional)
1 Tbsp  caraway seeds (optional)
1-1/2 cup  buttermilk
1   egg
1/3 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 cup  all-purpose flour
1-1/2 cup  whole wheat flour
1 cup  quick cooking oats, uncooked
1/4 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 cup  golden raisins (optional)
2 tsp  caraway seeds (optional)
1-1/2 cup  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. 
 
 
-- 
(ID: 10226) Mirror: rec.food.recipes: Thu, Oct 30, 2003


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