Irish Soda Bread 2
- 500 g Flour (Wholemeal)
- 1/2 T baking soda
- 1/2 t Salt (Table)
- 2 c buttermilk
Stir the dry ingredients together until well mixed. Make a well in the center and stir in the buttermilk, until the mixture comes together. Turn it out onto a floured surface and knead it 8 times, just enough to make sure it's all one coherent mass. Shape it into a slightly flattened ball about 7" in diameter. With a sharp, non-serrated blade, make a slash about 1/2" deep all the way across the loaf, then another one at right angles to it. (This allows the bread to expand without cracking, and has nothing particularly to do with religion.)
Bake at 425° F.for 15 minutes; reduce heat to 350° F. and continue baking for another 40 to 45 minutes, or until a toothpick stuck into the center of the loaf comes out clean, or until the bread sounds hollow when thumped on the bottom. Cool on a wire rack.
Allow to stand at least 6 hours at room temperature for best flavor and texture.
SJ Note 17 Mar 2011: This is really tasty, though best eaten the day it's made, as it dries out fast. I will try it next time with white flour instead of wheat, as I found the wheat overpowering personally.