Right before you go out on St. Patrick’s Day to get completely schnockered, make this bread. It’s the perfect thing to soak up all that alcohol you know you are going to drink. As a matter of fact, it just might be your secret weapon to winning all those bar games you’ve been prepping for.
This bread is seriously easy to make. Actually, you should probably go out drinking and THEN make this bread. That’s how confident I am. The reason it is called soda bread is because of the chemical reaction the buttermilk has with the baking soda. They mingle and make beautiful carbon dioxide together, giving rise to the occasion.
Let’s start this speed date.
Put all the dry ingredients in one bowl. Not terribly difficult so far.
Pile high the dough and form into a tall mound on a floured baking sheet. I pictured the scene from Close Encounters of the Third Kind when he builds the mountain out of mashed potatoes. This visual aid was extremely helpful. Cut an X in the top and throw it in a 425 degree oven for 35-40 minutes.
When golden and hollow sounding when tapped on the bottom, take out of the oven and let it sit on the hot sheet for about 5 minutes or so. Remove to cooling rack and eat when warm or completely cooled.
This is one hearty bread. I immediately thought back to all of those fantasy novels I read last year….er….. I mean, in high school where people were stanky from all their road traveling and they ate hearty bread with a hunk of cheese and a giant mug of mead. Yep, it’s Old World bread, if ever there was one.
Irish Soda Bread
- 4 c. whole wheat flour
- 1 c. white flour
- 1/2 c. oatmeal
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 2-3 c. buttermilk
- Mix dry ingredients.
- Moisten with 2-3 cups buttermilk. Work fast.
- Make stiff dough.
- Pre-heat oven at 435 degrees for 5 minutes.
- Form dough into high mound on floured baking sheet.
- Cut deep ‘X’ on top.
- Turn down oven to 425 degrees and bake for 35-40 minutes until hollow sounding when thumped on bottom.