Irish Soda Bread

There's nothing more basic to life than our daily bread.  In some North African communities, food is shared on a blanket or basket on the floor, where portions are taken with thin pieces of sourdough pita called injera.  An assortment of breads come with many soup dishes in Ireland, the most common the brown and soda breads.  New Englanders of old steamed a brown bread made with molasses in coffee cans, often serving it with slow-cooked beans.  Quakers make a "friendship" bread where the active yeast is passed from household to household to start the next batches.  All of these breads were not just for sustenance, but a cue to stop activities, sit down, and talk with friends and family.  The smell alone of baking bread puts smiles on faces and invites people in.  When you make this bread, be sure to share it!  Perhaps make two and bring one to a neighbor or a food pantry.

Vegetarian/Vegan Option

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Irish Soda Bread

Taste of Ireland

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Prep: 15 minutes  Cook and Cool: 2 hours  Makes one loaf

1 1/2 cups whole wheat flour

2 cups unbleached flour

1/2 cup wheat germ

1 tsp. salt 

1 tsp. baking soda

1/2 cup unsalted butter (one stick) (or vegan alternative)

2 cups buttermilk (or soy milk plus 1 tsp. cider vinegar)

1 tbs. molasses

1/2 cup rolled oats

Preheat oven to 375ºF.  Grease 9”X5” loaf pan.  Whisk together flours, wheat germ, salt, and baking soda.  Cut butter into 1/2” cubes, then work into flour with a fork into a coarse meal.  Create a well in the center and stir in buttermilk, molasses, and rolled oats until a dough forms.  Generously flour hands and counter, and knead dough about three minutes.  Place dough in loaf pan and flatten top with spatula.  (Traditionally, an “X” is cut a 1/2” deep across surface of dough.)  Bake until golden brown and bread sounds hollow when bottom is tapped.  Cool for 10 minutes before removing from pan.  Cool further on rack, right side up, at least an hour.  Store at room temperature in bread bag or plastic wrap, up to four days.