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Irish Bread
Graham flour, buttermilk, an X on top. No yeast, no waiting.
retest scheduled Adapted from a family recipe card — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Heat the oven to 375°F (190°C). Grease a round baking pan.
- Thoroughly mix the graham flour, white flour, baking soda and salt.
- Add the buttermilk and mix until all the batter is wet.
- Flour a pastry cloth with a lot of flour. Turn the dough onto it and sprinkle more flour over the top. Knead just until it holds together, then place it in the pan.
- Cut an X on top with a knife.
- Bake , until browned and the bottom sounds hollow when tapped.
Notes
- The dough is wet and sticky. That's why the card says a lot of flour on the cloth. Use it, and knead only a few turns.
- Graham flour is coarse whole-wheat flour. Plain whole-wheat flour works if you can't find it.
- Soda bread starts rising the moment the buttermilk hits the soda. Get it in the oven right away.
- Best the day it's made. Toast it after that.
When it goes wrong
- Dense, tough loaf → kneaded too long; a few turns only.
- Flat and spread out → dough too wet for the pan, or sat too long before baking; flour the outside well and bake immediately.
- Soapy or metallic taste → soda not mixed through; whisk the dry ingredients thoroughly first.
Adapted from a family recipe card