Authentic Irish Soda Bread

The traditional original soda bread contained only four ingredients. This recipe is the “brown bread” version using whole wheat flour. A fascinating account of the history of Irish soda bread may be found at Society for the Preservation of Irish Soda Bread.

3 cups (12 ounces) whole wheat flour
1 cup (4 ounces) all purpose flour
1¾ cups (14 ounces) buttermilk
1 teaspoon salt
1½ teaspoons baking soda

Equipment: Two 8″ cake pans
Natural Gas oven

Preheat the oven to 425 degrees.

Lightly grease and flour one cake pan.

Place the dry ingredients in a large bowl and whisk together until well mixed. Make a well in the center of the mix and slowly add the buttermilk, stirring to form a dough (it will be sticky). Turn out onto a floured surface, knead lightly, and form into a round flat shape.

Place the loaf into the floured pan, cut a cross into the top of the dough, and cover with the other cake pan.

Bake for 30 minutes, remove the cover pan, and bake for an additional 15 minutes. The bottom of the bread should have a hollow sound when tapped.

Remove from the oven and wrap the loaf in a damp tea towel. Let cool and cut generous wedges to serve with softened butter and a nice cup of tea.