We are on a roll with bread - two successes in a row. And this one was by far the easiest. It’s perfect for anyone that wants to make homemade bread, but doesn’t want to wait for it to rise. Irish soda bread is considered a quick bread, which means that it uses baking soda, baking powder, or cream of tartar as a leavening agent instead of yeast. Quick breads don’t require the lengthy rising process of yeast breads, hence their name. I prefer soda bread sliced thin and toasted with a little butter and jam.
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Whole wheat Irish soda bread, from Beard on Bread
Makes 1 loaf
3 cups whole wheat flour
1 cup all-purpose flour
1 Tbsp salt
1 tsp baking soda
3/4 tsp baking powder
2 cups buttermilk
Preheat oven to 375F. Combine dry ingredients and mix thoroughly to distribute baking powder and baking soda. Add buttermilk slowly, stirring to combine ingredients. Knead on a lightly floured surface for 2-3 minutes. Form into a round loaf and place in a well buttered 8 inch round cake pan. Cut a cross on the top of the loaf with a floured, sharp knife. Bake in middle of oven for 35-40 minutes. Loaf will be nicely browned and sound hollow on bottom when done. Remove from cake pan to a cooling rack and allow to cool completely before slicing.