Whole Wheat Irish Soda Bread
Crumbly on the outside and soft on the inside, this traditional Irish soda bread is reminiscent of buttermilk biscuits!
- 2 1/2 cups whole wheat pastry flour + some for dusting
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 - 1 1/4 cups low fat buttermilk, well-shaken
Preparation time 5mins
Cooking time 25mins
Preheat oven to 450°F. Very lightly dust a baking sheet with flour (if you're too heavy-handed, the flour will burn in the oven).
In a large bowl, sift together the flour, baking soda, and salt; whisk to combine. Form a well in the center and pour in buttermilk. Using a wooden spoon or rubber spatula, fold 1 cup buttermilk into the flour until just incorporated (until no dry flour remains); you may have to use your hands to bring the dough together, but don't knead it. If the dough is still crumbly, add additional buttermilk, 1 Tbsp at a time, just until the dough comes together (I ended up using 1 cup + 3 Tbsp).
Turn dough out onto a lightly floured work surface. Gently shape dough into a circular loaf about 2-3 inches thick. Carefully transfer loaf to prepared baking sheet. Using a sharp knife, cut a deep cross (about 1 inch) over the top of the loaf.
Bake bread at 450°F for 15 minutes. Lower oven temperature to 400°F and continue to bake bread until lightly browned on top and sounds hollow when tapped, about 10 minutes.
Best when served warm, fresh from the oven.