Jan's Irish Soda Bread

Submitted by ronslaney

"Irish Soda bread that is quick and easy. The light rye flour gives it a flavour similar to the bread served at the Outback Steak House . Great accompaniment for soups and stews."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 1 large loaf
• Serves: 6-8

ingredients

• 2 cups light rye flour or 2 cups whole wheat flour
• 2 cups all-purpose flour
• 2 teaspoons double-acting baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons brown sugar
• 1 large egg, beaten
• 2 cups buttermilk
• oatmeal (large flakes)

directions

1. Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
2. Mix the egg with the buttermilk and stir into the dry ingredients just to blend.
3. Dust the counter with oatmeal flakes.
4. Turn out dough and knead about 10 times to cover with flakes and form a round ball.
5. Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes or until it sounds hollow when tapped on the bottom.
6. If you don't want to use rye flour, use whole wheat.
7. It works just as well.

Reviews

[tiina r.]

This recipe is a keeper for me. I made it with the rye flour and added 1 teaspoon caraway seeds. Delicious and moist.

 

[ChandraSoleil]

Thank You! Really good - this was the only Irish Soda Bread recipe I found on Recipzaar with both rye flour and oatmeal. Very easy as well. I will make this again!!

 

[Potluck Genie...]

Thanks for a great recipe. We enjoyed it so much that I went out and bought more flour and plan to make this recipe instead of using store bought. I also had trouble kneading the dough as it was too sticky. I also added another cup of flour and even though it still seemed to moist I put it in the oven - and it turned out lovely. It's a keeper..

 

[bevs kitchen]

the best and easiest i have ever made. my hubby is fussy with his bread and this one is now made so i do not have to buy shop bread. great taste and texture.

 

[Roosie]

This bread turned out well in the end with a good tender texture, crusty exterior and lovely flavor. I had some trouble making it though. I tried to dump the bread out to knead it, but it was soooo sticky- almost like a thick batter rather than a dough. I added about a cup more flour, it was still sticky, but I managed to get the outside coated enough with flour and oats to get it in the oven. I baked on my baking stone rather than on a sheet, which worked very well. It turned out great, but next time I will be prepared to up the flour or just use less buttermilk. I decided to check out some other recipes to compare and lot of other soda bread recipes call for larger amounts of flour for the same amounts, proportionally of wet ingredients. I did add 1 tsp caraway seeds, which gives a lovely flavor. I had with Honey Baked Lentils #58598, which was a lovely meal altogether. Thanks for a nice bread!