Last month I promised to post a Brown Soda Bread recipe for friends living in America. Being a woman of my word, here it is at last. This recipe, adapted from one of Darina Allen’s, works perfectly at sea level and at high altitudes (I know because I’ve baked it at both many times). Enjoy!
Brown Soda Bread (for America)
(Makes One Loaf)
2 cups whole wheat flour
3/4 teaspoon salt
1 level teaspoon baking soda
1 ½-2 cups buttermilk
1. Preheat oven to 400°F. Lightly flour a large baking sheet.
2. Sift the two flours, the salt and the baking soda in a large bowl.
3. Make a well in the centre and pour in most of the buttermilk.
4. Using a wooden spoon or your fingertips, mix the liquid into the flour. The dough should be soft but not too sticky. If needed, add the rest of the buttermilk a little at a time or a little extra flour to get the right consistency.
5. Pour the mixture onto the baking sheet and press into a circular shape about 2″ high. Using a butter knife, mark a deep cross in the top of the dough.
6. Bake for one hour in the centre of the oven. When done, remove the baking sheet and bread from the oven and tap the bottom of the loaf. If it sounds hollow when tapped it is done. If not, put it straight back into the oven for another 5-10 minutes. There’s no need to put it back onto the baking sheet for this, just place it right on the rack in the oven.
7. When baked completely, cool on a wire rack.