2 cups of all purpose flour
2 cups of whole wheat flour
1 ½ cups oatmeal ( I like Old Fashion style rolled oats)
1 tsp of soda
1 tsp of salt
2-4 tbs of sugar, depending on your preference, we add 4 tbs.
After mixing dry ingredients add
1 cup of buttermilk
Stir; the dough will still be very dry at this point. Gradually add more buttermilk until you have a soft wet dough that starts pulling a way from the sides of the bowl as you stir. Sometimes I need to add up to another whole cup of buttermilk.
Butter the sides and bottom of a loaf pan; then using whole wheat flour, liberally flour the pan leaving a generous amount on the bottom.
Dump the dough into the floured pan, level the top with your spoon.
Wet your fingers with water and smooth out the top a little. Don’t over wet the dough!
Now sprinkle a spoonful of whole wheat flour and a spoonful of oatmeal over the top. Make a cut down the center of the wet dough with a serrated knife. In my picture I forgot this step, (my assistant didn’t remind me either :) and it still turns out fine.
If you would like a more rustic style loaf, then use a cast iron skillet or baking stone instead of the loaf pan. Don’t butter, but liberally flour and then dump the dough on top of floured surface. Keep the dough in a mound, do not flatten it out, while rounding and smoothing with wet fingers.
Now wasn’t that simple? Give it a try.
If you would like a more rustic style loaf, then use a cast iron skillet or baking stone instead of the loaf pan. Don’t butter, but liberally flour and then dump the dough on top of floured surface. Keep the dough in a mound (do not flatten it out) while rounding and smoothing with wet fingers.
Bake in a preheated oven at 400° for 50-60 minutes.
Now wasn’t that simple? Give it a try.
Whole Wheat Irish Soda Bread
In a large bowl mix together well;
2 cups of all purpose flour
2 cups of whole wheat flour
1 ½ cups oatmeal
2 cups of all purpose flour
2 cups of whole wheat flour
1 ½ cups oatmeal
1 tsp of baking soda
1 tsp of salt
2-4 tbs of sugar, depending on your preference, we add 4 tbs.
1-2 cups of buttermilk
After mixing dry ingredients add 1 cup of buttermilk. Stir; the dough will still be very dry at this point. Gradually add more buttermilk until you have a soft wet dough that starts pulling away from the sides of the bowl as you stir. Sometimes I need to add up to another whole cup of buttermilk.
Butter the sides and bottom of a loaf pan; then using whole wheat flour, liberally flour the pan leaving a generous amount on the bottom. Dump the dough into the floured pan, level the top with your spoon. Wet your fingers with water and smooth out the top a little. Don’t over wet the dough!
Now sprinkle a spoonful of whole wheat flour and a spoonful of oatmeal over the top. Make a cut down the center of the wet dough with a serrated knife. In my picture I forgot this step, (my assistant didn’t remind me either :) and it still turned out fine.
1 tsp of salt
2-4 tbs of sugar, depending on your preference, we add 4 tbs.
1-2 cups of buttermilk
After mixing dry ingredients add 1 cup of buttermilk. Stir; the dough will still be very dry at this point. Gradually add more buttermilk until you have a soft wet dough that starts pulling away from the sides of the bowl as you stir. Sometimes I need to add up to another whole cup of buttermilk.
Butter the sides and bottom of a loaf pan; then using whole wheat flour, liberally flour the pan leaving a generous amount on the bottom. Dump the dough into the floured pan, level the top with your spoon. Wet your fingers with water and smooth out the top a little. Don’t over wet the dough!
Now sprinkle a spoonful of whole wheat flour and a spoonful of oatmeal over the top. Make a cut down the center of the wet dough with a serrated knife. In my picture I forgot this step, (my assistant didn’t remind me either :) and it still turned out fine.
If you would like a more rustic style loaf, then use a cast iron skillet or baking stone instead of the loaf pan. Don’t butter, but liberally flour and then dump the dough on top of floured surface. Keep the dough in a mound (do not flatten it out) while rounding and smoothing with wet fingers.
Bake in a preheated oven at 400° for 50-60 minutes.
Allow bread to sit in pan 5-10
minutes then remove and place it on a cooling rack. Slice when completely cool.
After you have baked this bread you may decide to increase or decrease your
baking time by 5 minutes or so for the next time. I'm sure you will get it just
right.
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