Both of my parents are Irish and after talking about visiting Ireland for a number of years, I finally had a chance to do so five years ago.
After we returned, my mother-in-law gave my husband and me a book of Irish recipes that featured things we enjoyed during our two weeks spent exploring the island.
Of course I can’t ever follow a recipe exactly, so here’s my adaptation of the Brown Soda Bread recipe in the book.
Happy Saint Patrick’s Day!
Brown Irish Soda Bread
Makes 1 loaf
2 3/4 cups whole wheat flour
1/3 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons flax seed
1/3 cup dark rye flour
2 tablespoons butter, cold
1 1/2 cups buttermilk
2-3 tablespoons molasses
Preheat oven to 425ºF.
Sift flours, salt and baking soda together in a large bowl. Stir in flax seed and dark rye flour. Using a pastry cutter or your fingers, cut in the butter to make fine crumbs, then add enough buttermilk and molasses to make a fairly soft dough.
On a floured board, knead dough lightly, then press into a greased loaf pan. Bake in the preheated oven for 45 minutes, or until browned and hollow-sounding when tapped on the bottom. Rotate pan halfway through the baking.
I couldn’t wait until it cooled to try it. It was delicious warm with just a pat of butter, but it would taste great with jam too.
Recipe adapted from The Irish Isle. Thank you, Dee!