Ingredients
3 cups of all-purpose flour
1 ½ cups of whole wheat flour
1 cup of quick-cooking oats
3 teaspoons baking soda
1/3 cup of brown sugar
4 tablespoons of butter, cut into small chunks
2 ¼ cups of buttermilk
(Optional: To make a substitute for buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Stir and allow to sit for ten minutes.)
Preparation
Preheat the oven to 425 degrees.
Sprinkle a baking sheet or pizza pan with a dusting of flour and oats.
Mix the dry ingredients in a large bowl.
Cut in the butter until the mixture looks like small peas. (For cutting in, use a pastry cutter or two knives.)
Make a well in the center of the flour mixture.
Pour the buttermilk in the well and stir until all the flour is mixed with the buttermilk.
Knead the dough for one minute on a floured surface.
Shape the dough into a circle about 1 ½ inches thick.
Cut a large X in the center of the dough with a sharp knife.
Sprinkle with a few oats.
Bake for 30 to 35 minutes, until the top is golden brown and a long toothpick comes out clean.
If the bread browns too quickly, lower the oven temperature to 375 degrees and bake for a few minutes longer until the toothpick comes out clean.
3 cups of all-purpose flour
1 ½ cups of whole wheat flour
1 cup of quick-cooking oats
3 teaspoons baking soda
1/3 cup of brown sugar
4 tablespoons of butter, cut into small chunks
2 ¼ cups of buttermilk
(Optional: To make a substitute for buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Stir and allow to sit for ten minutes.)
Preparation
Preheat the oven to 425 degrees.
Sprinkle a baking sheet or pizza pan with a dusting of flour and oats.
Mix the dry ingredients in a large bowl.
Cut in the butter until the mixture looks like small peas. (For cutting in, use a pastry cutter or two knives.)
Make a well in the center of the flour mixture.
Pour the buttermilk in the well and stir until all the flour is mixed with the buttermilk.
Knead the dough for one minute on a floured surface.
Shape the dough into a circle about 1 ½ inches thick.
Cut a large X in the center of the dough with a sharp knife.
Sprinkle with a few oats.
Bake for 30 to 35 minutes, until the top is golden brown and a long toothpick comes out clean.
If the bread browns too quickly, lower the oven temperature to 375 degrees and bake for a few minutes longer until the toothpick comes out clean.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Photo/Bernard Farrell
I'll have to try out your recipe.
ReplyDeleteI've never managed to make Irish soda bread properly with flour from the US. King Arthur Flour does a special blend that they claim works. I generally buy several bags of the flour each time I visit Ireland, or use an Odlum flour mix as I did for the above photo.
I've never tried Odlum flour, so I'll have to do that. This recipe has always turned out well for me, using Better for Bread flour, and looks much like the loaf in your picture. My DH loves it, especially when I make it with 1/2 cup of raisins.
ReplyDelete