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.
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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 It
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.
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.
The bread can be made up to 1 day ahead.
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