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Irish Soda Bread

Yield MAKES ONE 9-INCH ROUND LOAF
A trip to Ballymaloe Cookery School in Ireland inspired Susie to make this dense and hearty soda bread. It's perfect used in a sandwich with fromage blanc, smoked salmon, watercress and thinly sliced red onion.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/4 cups whole wheat flour
  • 3/4 cup rolled oats
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 3/4 teaspoon baking soda
  • 1 3/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted and cooled

How to Make It

  1. Preheat the oven to 350°. In a medium bowl, whisk the all-purpose flour with the whole wheat flour, rolled oats, baking powder, sugar, salt and baking soda. Add the buttermilk and cooled butter and stir with a wooden spoon until the dough is well combined.

  2. Turn the dough out onto a lightly floured surface and knead it 10 times. Shape the dough into a 9-inch round loaf and transfer to a baking sheet. Slash an X about 1/4 inch deep in the top of the bread. Bake for about 1 hour, or until the bread is golden and the bottom sounds hollow when lightly tapped. Transfer the soda bread to a wire rack and let cool completely.:

  3. Make Ahead: The bread can be made up to 1 day ahead.