Irish Soda Bread
Authentic Irish soda bread seems to be a matter of debate. Many American recipes call for eggs, caraway seeds, and raisins and produce loaves much like tea cake. Other recipes add potato flour or rolled oats, yielding the exact opposite—much heartier loaves without a hint of sweetness. This recipe aims for the latter, producing a heavy, salt-free bread with a good crust, lovely toasted with or without butter.
Serves: 12Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1¼ cups low-fat milk
- 4 tsp. distilled white vinegar
- 2 cups unbleached all-purpose flour
- 1 cup white whole-wheat flour
- 2 tsp. sodium-free baking soda
- 3 Tbsp. sugar
- Preheat oven to 400°F. Spray a baking sheet lightly with oil and set aside.
- Pour the milk into a small bowl or measuring cup, add the vinegar, and set aside 5 minutes.
- Place the dry ingredients into a large mixing bowl and whisk well to combine.
- Add the milk and stir, first using a spoon, then your hands. Gather the dough up into a ball, place on a floured surface, and knead very briefly, just to smooth the dough and incorporate ingredients fully.
- Divide dough into 2 equal portions and shape into small round loaves. Place loaves onto the prepared baking sheet and score an “X” on the top of each using a sharp knife. Gently sift a little flour over top.
- Place baking sheet on the middle rack in the oven and bake 30 minutes. Remove from oven and place on wire rack to cool. Cool fully before slicing and serving.