Whole Wheat Irish Soda Bread
This whole wheat Irish soda bread needs no yeast, no kneading and no rising time, just one bowl and a spoon. Baking soda reacts with the acid in buttermilk to lift the loaf, so the dough comes together in minutes. Half whole-wheat flour gives it a nutty, sturdy crumb. A light hand is the only skill required, since overmixing turns it tough. Wrapped and rested overnight, the flavor settles and deepens.
Instructions
Heat the oven to 325°F (165°C / gasmark 3). Coat a 9x5x3-inch baking pan with cooking spray, or grease it and dust it lightly with flour.
Combine the flour, baking soda and salt in a large mixing bowl. Make a well in the middle of the dry ingredients and pour in the buttermilk.
Stir only until the flour is just moistened. Mixing more than that makes the bread tough.
Gently shape the dough to fit the pan. Cut at least three slashes across the top with a knife.
Bake for 65 to 70 minutes, until a toothpick pushed into the loaf comes out clean. If you are short on time, you can bake at 375°F for 35 to 40 minutes instead.
Cool the loaf on a wire rack. For the best flavor, wrap it in a tea towel or foil and leave it for several hours or overnight before slicing.
Make it personal.
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