Irish Whole Wheat Soda Bread:
All the leprechauns will come running when they smell this bread baking!
This delicious recipe uses a mixture of wheat flours, both white and whole wheat, for a hearty, more original flavor and texture. You can also make it entirely of whole wheat if you prefer. The sugar gives it a touch of sweetness, but this can also be left out of you prefer a sugar-free diet. Makes one loaf. Prep time: 15 minutes. Total time: 1 hour.
½ cup (1 stick) butter
3 Tbsp sugar
1 egg
1 ¼ cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 ¼ cups flour (whole wheat)
1 ¼ cups buttermilk
2 tsp fennel seeds
2 tsp caraway seeds
2 tsp sesame seeds
Preheat oven to 400 degrees F.
Mix dry ingredients in a large bowl: sift together flour, salt, baking soda; then stir in whole wheat flour.
In a mixer, cream the butter and sugar together; then add egg and blend.
Slowly add dry ingredients mixture to the egg mixture and blend, adding buttermilk as needed until the mix becomes smooth.
Flour a large surface and turn out the dough ball. Knead dough for 1-minute while scattering the fennel, caraway and sesame seeds into the dough. When seeds are evenly distributed throughout the dough, form dough into a round loaf and set on greased baking sheet (or baking sheet lined with parchment). Score the top of the loaf and bake at 400 degrees for 45 minutes. When tapped on the bottom, loaf should sound hollow when done.
Best when served warm with Irish butter or clotted cream 🙂
This recipe came straight fro the farm in County Cork, Ireland. To learn more about this beautiful place, and even plan your own adventure there, visit: https://www.ireland.com/en-us/destinations/republic-of-ireland/cork/