Traditionally, soda bread is baked over
a peat fire in a three legged iron pot that is raised and lowered
over the fire the old-fashioned way. Soda bread is very different
from any other bread you can find in the world. It's round with
a criss-cross cut in the top, possesses a velvety texture--quite
unlike yeast bread, and has the most distinctive and delicious
taste. Sliced paper thin and buttered, it makes an excellent
tea or breakfast bread as well as toast for any meal.
Irish Whole-Wheat Soda Bread
- 3 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 to 2 cups buttermilk
- Combine the dry ingredients and mix thoroughly
to distribute the soda and baking powder, then add enough buttermilk
to make a soft dough, similar in quality to biscuit dough but
firm enough to hold its shape. Knead on a lightly floured board,
for 2 to 3 minutes, until quite smooth and velvety.
- Form into a round loaf and place in a
greased 8-inch cake pan or on a greased or parchment lined cookie
sheet. Cut a cross on the top of the loaf with a very sharp floured
knife.
- Bake in a preheated 375*F (190*C) oven
for 35 to 40 minutes or until loaf is nicely browned and sounds
hollow when tapped. (The cross will have spread open, which is
characteristic of soda bread.) Let the loaf cool before slicing
very thin, soda bread must never be cut thick.
Makes 1 (8-inch) loaf.
Variation:
For white soda bread, use 4 cups all-purpose flour, preferably
unbleached, and the same amounts of salt and baking powder called
for in the master recipe, but decrease the baking soda to 3/4
teaspoon. Otherwise, the bread is prepared in exactly the same
way as in the master recipe.
