|Whole Wheat Irish Soda Bread|
Quick breads like this are meant to use soft flour and not hard flour more suited to yeast raised breads. Since I wanted to make a whole wheat version of this classic quick bread I was lucky enough to find some soft whole wheat flour at a local bulk store and then cut it with part white cake flour which worked quite well for me. You can use all soft flour for a white version.
The beautiful dish in the background is our amazingly delicious St. John's Stout Stew.
Preheat oven to 425 degrees F.
3 cups soft whole wheat flour
1 cup soft white flour (cake flour works well)
1 1/2 tsp baking soda
Form a well in the middle of the dry ingredients and pour in:
1 3/4 cups buttermilk
Mix together with a wooden spoon only until a soft dough forms and the flour is fully incorporated. Turn the dough out onto a floured surface and form into a 10 inch round. Place on a parchment lined baking sheet. Using a sharp knife cut an x into the surface of the dough about a half inch deep and reaching to about an inch from the edge of the dough.
Bake for 30-35 minutes until golden brown and crusty and sounds hollow when tapped.