Recipe by Pam Hill
A friend of mine sent me this recipe. It is easy to make and very tasty and nutritious. I visit Ireland every couple of years, and this is much like what we enjoy for breakfast.
Top Review by JenSmith
Actually, Irish soda bread is supposed to be much drier than a yeast bread. It is torn rather than cut, and is better for dipping into a soup or stew than for eating plain. Don't expect this to be like a sandwich bread or french-type bread, it can't be because of the very nature of how it is made. The tough crust and texture are much better suited for moistening with a liquid, and this is surprisingly good with a broth or an onion soup.
- 4 cups whole wheat flour
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon white sugar or 1⁄2 teaspoon brown sugar
- 1 cup skim milk
- 1 teaspoon lemon juice
Directions See How It's Made
- Mix milk and lemon.
- Combine dry ingredients.
- Add milk and lemon mixture (buttermilk may be used instead).
- On floured bread board (I use whole wheat) knead dough for no more than a minute.
- Shape dough into a circle with a height of about two inches.
- Place on lightly oiled baking sheet.
- With (sharp) floured knife, cut an x nearly halfway through the dough.
- Bake about 40 minutes in 400F degrees degree oven.
- Dough should sound hollow when tapped with knuckles or handle of spoon.
- Place loaf on wire rack and let rest at least an hour before slicing.