- Most Helpful
- Highest Rating
Appreciate the use of whole wheat in this recipe and the fact that it had just a hint of sweetness. This recipe can be cut in half quite nicely, did make as written and did need to add a little extra milk to get a nice constancy to my dough. Thanks for the post.
I had no idea what to expect, so here's what I got. The dough was dense and heavy and working in the last bit of flour was a challenge, but I did it! Not surprisingly, the aroma from the oven brought buttermilk biscuits to this American mind, and also brought leprechauns from the corners of the house to ask when it would be done. What came out of the oven was a rustic-looking rough round loaf with a hard, thick crust and a softer but dense, chewy, whole-grain interior. I sliced it but the shape invited wedges or just breaking off a chunk. Rich whole-wheat flavor, had just a little residual bicarb bite and alkaline feel on the tongue. Not for everyone but a great treat for those of us who enjoy this sort of thing, and wholesome, filling food. Made for PRMR, March 2009.
this was easy to mix together although the dough was a bit sticky to work with. i eliminated the raisins, family preference, and the baking time was right on! it looked a bit strange when it came out of the oven, but we really enjoyed the chewy texture.
We really enjoyed this. I love Irish Soda Bread, but it only seems to be available in stores around St. Patrick's Day... now I can make it whenever I like it. This particular bread is denser, less sweet, and has a thicker crust than the Irish soda bread I'm used to, but I thought all these were changes for the better. Next time I might rub the bread with some olive oil before baking, as some of the outside raisins ended up charred and bitter. I just picked them off though with no problem. [Made for PRMR]
We really liked this bread! It is hearty and delicious. Mine rose very well and wasn't quite as dense as the one in the photo looks (Lavender Lynn). Delicious served with butter and jam, and great for wiping up the last bit of pasta sauce. I am at sea level so I did add the extra baking soda, and I needed to bake it almost forty minutes longer at the lower temperature I would definitely make this again. Made for PRMR tag.
This bread proved to be a bit of a disappointment. There seemed to be not enough liquid and it was difficult to work in all the flour and the raisins. I reduced the oven temperature and added more baking soda as per the instructions. The flavour of the bread was good and I like the use of whole wheat flour even if the dough seemed a little tough and heavy. Thanks for posting, ellie