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  • 47 Ratings

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. More Brunch Ideas

The Food & Wine Test Kitchen
June 2002

Gallery

Credit: © Bree Hester

Recipe Summary

Yield:
MAKES ONE 9-INCH ROUND LOAF
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1 3/4 cups buttermilk and cooled butter and stir with a wooden spoon until the dough is well combined. If the dough is still dry and crumbly, gradually add up to another 1/4 cup of buttermilk until it comes together into a shaggy dough.

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  • 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.

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