Healthy & Delicious: Whole-Wheat Irish Soda Bread Recipe
- 2 cups unsifted whole-wheat flour
- 2 cups unsifted all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups light buttermilk
- Preheat oven to 450u0b0F. Dust a clean surface with flour. Spray a baking sheet with Pam and dust with flour. (Note: Aim for the center when you do this, or you'll be scrubbing burnt, floured Pam off your bakeware.)
- In a large mixing bowl, combine flours, baking soda, and salt. Whisk together. Make a well in the middle. Pour in about 2/3 cup of the buttermilk. With one hand, stir it into the dough in a circular motion. Add another 2/3 cup of the buttermilk. Stir again with your hand, until flour is incorporated. Repeat until buttermilk is gone, and you have a big ol' lump of dough, which should be, "soft, but not too wet and sticky."
- Turn dough out on to your floured surface. Clean your hands, dry them thoroughly, and dust them with flour. Lightly knead dough a few times, until it's a rounded loaf-like shape. Pat it down into a round, 2"-thick disc. Transfer to baking sheet. With a serrated knife, cut a deep X across the bread. Prick each area a few times with the knife.
- Bake 20 minutes on 450u0b0F. Drop the heat to 400u0b0F and bake an additional 30 to 35 minutes. Bread should appear finished and sound hollow when you knock on it. Remove from oven and cool on a wire rack until you're ready to dig in.
flour, flour, baking soda, salt, light buttermilk
Taken from www.seriouseats.com/recipes/2010/03/whole-wheat-irish-soda-bread-st-patricks-day-recipe.html (may not work)