We took a lovely vacation in Southwestern Ireland this summer and I was pleasantly surprised at how great the food was. I was really prepared for something else, heavy on cabbage and potatoes. This was not the case at all. We enjoyed some of the best meals I've had in some time. The freshest fish, tender lamb and organic vegetables were served to us as we toured and golfed our way along the Ring of Kerry and County Clare. Every meal (breakfast, lunch and dinner) was accompanied by hearty brown soda bread, which was nothing like the currant studded white variety I'm familiar with around St. Patrick's day. This was a tender loaf style bread. I thought I'd have no trouble finding it's equivalent on the internet when I got home but, I was wrong. Irish wheat is ground less fine and slightly heated to give it a toasty flavor. With some perseverance, I finally found and devised this recipe that most resembles the true Irish soda bread.
Preheat oven to 325 degrees.
Spray a 9x5 loaf pan with cooking spray, then line with parchment and spray parchment.
21/2 cups stone ground whole-wheat flour
1/2 cup unbleached all purpose flour
1/2 cup steel cut oats
1 tbls baking powder
1 tbls baking soda
1 tbls wheat germ
1 tsp salt
Mix the above, then add mixed together:
2 cups buttermilk
1 large egg
1/3 cup molasses
Combine all ingredients and pour into the loaf pan and bake 1 hour and 5 mins. Turn out of pan and cool completely.
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