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Brown Soda Bread
| Brown Soda Bread 6 cups of brown whole meal flour; stone-ground) 4 cups of white flour 2 teaspoons of salt 2 teaspoons of Bicarbonate of soda; sieved 3 cups of buttermilk
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Instructions: Brown and white soda breads are widely made in Ireland. Originally they were cooked in an iron bastible or pot oven beside the open fire. They are very fast to make and are best eaten fresh. Mix together the dry ingredients in a large bowl Make a well in the center and add most of the buttermilk. Working from the center, mix with your hands into a dough, adding more milk if necessary. The dough should be soft but not too sticky. Turn out onto a floured board and pat lightly into a round. Flatten slightly to about 2 inches thick and place on a baking sheet. Mark with a deep cross and bake in a preheated 450ºF. oven for 15-20 minutes, ten reduce the heat to 400ºF. and bake for a further 20-25 minutes or until the brad is cooked and sounds hollow when tapped. Note: to make a richer soda bread dough, add 1 ounce fine oatmeal, 1 egg, and 1 ounce butter to the mixture. *Darina found that American flour requires more buttermilk than the Irish flour she is used to working with. Depending on the flour you use, this recipe may require up to five or six cups of buttermilk--enough to make the bread dough just come together. Do not knead the dough too much. The Festive Food of Ireland by Darina Allen (copyright 1993 by Robert Rinehart). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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