Irish Soda Bread

A trip to Ballymaloe Cookery School in Ireland inspired Susie Tompkins Buell to make this dense and hearty soda bread. It's perfect used in a sandwich with fromage blanc, smoked salmon, watercress and thinly sliced red onion.

 

Slideshow: More Brunch Ideas

 

  • Servings: MAKES ONE 9-INCH ROUND LOAF

Related Video

More Videos
How to Make No-Knead Bread

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/4 cups whole wheat flour
  • 3/4 cup rolled oats
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 3/4 teaspoon baking soda
  • 1 3/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted and cooled

How to make this recipe

  1. Preheat the oven to 350°. In a medium bowl, whisk the all-purpose flour with the whole wheat flour, rolled oats, baking powder, sugar, salt and baking soda. Add the buttermilk and cooled butter and stir with a wooden spoon until the dough is well combined.

  2. Turn the dough out onto a lightly floured surface and knead it 10 times. Shape the dough into a 9-inch round loaf and transfer to a baking sheet. Slash an X about 1/4 inch deep in the top of the bread. Bake for about 1 hour, or until the bread is golden and the bottom sounds hollow when lightly tapped. Transfer the soda bread to a wire rack and let cool completely.

Make Ahead

The bread can be made up to 1 day ahead.

Contributed By Photo © Bree Hester Published June 2002





485728 recipes/irish-soda-bread 2013-12-06 The Food & Wine Test Kitchen baking|irish|breads-rolls-and-muffins|make-ahead|vegetarian|afternoon-tea|lunch june-2002,soda bread,irish bread,susie tompkins buell,breakfast bread,hearty bread,brunch bread recipes,irish-soda-bread 485728
Close