Hargadon's Brown Soda Bread

From 'The Irish Pub Cookbook' by Margaret M. Johnson. Odlums or Howard's brand of coarse whole-wheat flour is recommended.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • Preheat the oven to 375 degrees.
  • Butter and flour a 9 by 5 by 3 inch loaf pan.
  • IN a large bowl, stir together the day ingredients.
  • Make a well in the center.
  • In a small bowl, whisk together the eggs and buttermilk.
  • With a wooden spoon, stir the egg mixture into the dry ingredients.
  • Spoon the dough into the prepared pan and smooth the top with a spatula the had been dipped in water or buttermilk.
  • Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom.
  • Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
  • Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.
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RECIPE MADE WITH LOVE BY

@Charlotte J
Contributor
@Charlotte J
Contributor
"From 'The Irish Pub Cookbook' by Margaret M. Johnson. Odlums or Howard's brand of coarse whole-wheat flour is recommended."
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  1. Charlotte J
    From 'The Irish Pub Cookbook' by Margaret M. Johnson. Odlums or Howard's brand of coarse whole-wheat flour is recommended.
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