About this bread
According to Paul Hollywood, this whole wheat soda bread comes from monks at the Roscrea Monastery in Ireland, which makes bread #10 authentically Irish–and delicious. By now I’ve tried quite a few different recipes for Irish soda bread, and I’ve found out that they can vary quite a bit in taste, texture, and the ingredient you incorporate in the dough. It’s a versatile bread. But the prospect of making another one–albeit whole wheat–didn’t excite me.
Surprisingly, this Bread #10 Whole-wheat soda bread tasted quite different from the others. I highly recommend it.
First off, it takes forty minutes to make–ten minutes to mix while the oven is heating up, and 30 minutes to bake. It , but can be cut into slices. Bread #10 Whole-wheat soda bread has a hint of sweetness and a crumbly texture. It’s delicious warm or cold, would be perfect with salads, soups, breakfast, or dinner. I think it would great quick loaf to bring to cheer up friend or give to a neighbor because it looks great, it’s easy to make, and it’s so delicious.
Variations
- Fold in 1/2 cup of raisins or dried cranberries
- Try adding 1 tablespoon of lemon zest to kick the flavor
- Reduce or eliminate the sugar for a more savory loaf
Bread #10 Authentically Irish Whole-wheat soda bread
Ingredients
- 1⅔ cup white flour
- 1½ cup whole wheat flour
- 1 tablespoon salt
- ¼ cup sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1¼ cup milk
- 2 tablespoons buttermilk
Instructions
- Preheat over to 400°F.
- Put all ingredients in a large bowl and work together to make a soft dough. (I usually mix the butter into the flour with my hands first before adding the buttermilk, but this is optional.)
- Form into a ball, and place on a baking sheet. Cut a large cross through the top.
- Dust with a little flour, and bake for 30 minutes.
- Cool on a wire rack.
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