Every Irish cook has a favorite soda bread recipe and preference for the shape of the loaf. I like this one, which makes two small loaves-one for eating now and one for freezing to later make bread crumbs for cobblers, crisps, and Ice Cream.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups whole-wheat flour
- 1 cup plus 1 tablespoon McCann's quick-cooking (not instant) Irish oatmeal
- 2 1/4 cups buttermilk
- 1 large egg, lightly beaten
Preheat the oven to 325°F. Grease a baking sheet.
In a large bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Stir in the wholewheat flour and 1 cup of the oats. Make a well in the center and pour in the buttermilk and egg. With a wooden spoon, stir until the mixture forms a soft dough. With floured hands, form the dough into 2 rounds. Transfer to the prepared baking sheet and sprinkle with the remaining 1 tablespoon oatmeal. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the tops are browned. Remove from the oven and let the loaves cool on a wire rack.
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