From Stefka Macek – Mountain B&B
We started baking dark rye bread at first which was very popular with guests from Europe, especially Germans & Swiss – they are fond of that bread. We received many compliments about during breakfast or via testimonials. Guests did not expect to be served freshly baked bread for breakfast and enjoyed the pleasant smell from baking. Later on, we added Multigrain and this recipe for Irish Soda Bread so that we would have a fresh bread that people around the world could enjoy.
- 3 1/2 cups (800 mL) whole-wheat flour
- 1 1/4 cups (300 mL) all-purpose flour
- 1/2 cup (125 mL) quick-cooking oats – this can be more or less
- 2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 2 3/4 to 3 cups buttermilk
- Ready in: 50 minutes
- Serves: 4
- Complexity: medium
- Combine the flours, oats, salt and baking soda in large bowl and make a well in the centre.
- Pour in buttermilk and stir to form a soft, moist dough (if dough seems to dry add some more buttermilk).
- Turn dough out on to floured surface and knead gently about seven to ten times or until smooth.
- Shape into an 8 inch round and place on lightly greased baking sheet.
- With sharp knife slash top with an X about 1/2 inch deep.
- Bake at 425F (220C) for 15 minutes, then reduce oven temperature to 350F (180C) and bake for additional 20 to 25 minutes or until bread is crusty and richly browned.
- Let cool on rack.