Noreen Kinney's Irish Soda Bread
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.75 cups
Unbleached All-Purpose Flour1 cup
Whole Wheat Flour2 tsps
Baking Soda1.75 tsps
Salt2 tbsps
Granulated Sugar1 cup
Wheat Bran1 cup
Oat Bran2 tbsps
Flaxseed1 cup
Raw Sunflower Seed1 large
Egg1.75 cups
ButtermilkDirections:
1
Adjust an oven rack to the center position and preheat the oven to 425°F
2
Coat a heavy baking sheet with vegetable cooking spray or line it with a silicone baking pan liner or aluminum foil
3
In a large bowl, stir together the all-purpose flour and whole wheat flour
4
Add the butter and work it into the dry ingredients with your fingertips until the fat particles are very fine
5
Stir in the baking soda, salt, sugar, wheat bran, oat bran, wheat germ, flaxseed, and sunflower seeds
6
Beat the egg lightly with a fork in a 2-cup glass measure
7
Add enough buttermilk to come to the 2-cup line and stir with the fork to combine well
8
Add the liquid to the dry ingredients and stir with a wooden spoon or rubber spatula until the dough gathers into a thick, wet-looking mass
9
Sprinkle your work surface with whole wheat flour and scrape the dough onto it
10
Dust the dough with a bit more whole wheat flour
11
Pat the dough into a circular shape about 7 inches across and 2 inches high and transfer it to the prepared baking sheet
12
Don't be concerned about evenness—the loaf should look rustic
13
Make a cross-shaped indentation on top of the loaf going right to the edges
14
I use a plastic bench scraper and press it into the dough very gently; don't actually cut the dough
15
During baking the indentation expands, giving the top of the loaf an attractive pattern
16
Bake the bread for about 40 minutes, until it is well browned and sounds hollow when rapped on the bottom
17
An instant-read thermometer inserted into the center of the loaf should register 195° to 200°F
18
Cool the loaf on a wire cooling rack, and serve warm or at room temperature
19
Cut into quarters and slice each quarter with a sharp serrated knife
20
Delicious with butter
21
Adjust an oven rack to the center position and preheat the oven to 425°F
22
Coat a heavy baking sheet with vegetable cooking spray or line it with a silicone baking pan liner or aluminum foil
23
In a large bowl, stir together the all-purpose flour and whole wheat flour
24
Add the butter and work it into the dry ingredients with your fingertips until the fat particles are very fine
25
Stir in the baking soda, salt, sugar, wheat bran, oat bran, wheat germ, flaxseed, and sunflower seeds
26
Beat the egg lightly with a fork in a 2-cup glass measure
27
Add enough buttermilk to come to the 2-cup line and stir with the fork to combine well
28
Add the liquid to the dry ingredients and stir with a wooden spoon or rubber spatula until the dough gathers into a thick, wet-looking mass
29
Sprinkle your work surface with whole wheat flour and scrape the dough onto it
30
Dust the dough with a bit more whole wheat flour
31
Pat the dough into a circular shape about 7 inches across and 2 inches high and transfer it to the prepared baking sheet
32
Don't be concerned about evenness—the loaf should look rustic
33
Make a cross-shaped indentation on top of the loaf going right to the edges
34
I use a plastic bench scraper and press it into the dough very gently; don't actually cut the dough
35
During baking the indentation expands, giving the top of the loaf an attractive pattern
36
Bake the bread for about 40 minutes, until it is well browned and sounds hollow when rapped on the bottom
37
An instant-read thermometer inserted into the center of the loaf should register 195° to 200°F
38
Cool the loaf on a wire cooling rack, and serve warm or at room temperature
39
Cut into quarters and slice each quarter with a sharp serrated knife
40
Delicious with butter
41
Storing: The loaf keeps well at room temperature, wrapped in plastic wrap, for 2 to 3 days
42
The entire loaf or quarters of it can also be frozen when completely cool
43
Wrap in plastic wrap, place in heavy-duty resealable plastic bags, and freeze for up to 2 weeks
44
Thaw completely before unwrapping
45
If desired, refresh the bread in a preheated 300°F oven for 10 minutes
46
The loaf keeps well at room temperature, wrapped in plastic wrap, for 2 to 3 days
47
The entire loaf or quarters of it can also be frozen when completely cool
48
Wrap in plastic wrap, place in heavy-duty resealable plastic bags, and freeze for up to 2 weeks
49
Thaw completely before unwrapping
50
If desired, refresh the bread in a preheated 300°F oven for 10 minutes