Simple Irish Soda Bread

Bolted FlourAncient & Heritage Grains
Written By Halee Wepking

INGREDIENTS

  • 1 cup Whole Wheat Red Fife flour

  • 1 cup Bolted All Purpose flour, more as needed

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 tablespoons unsalted butter, softened

  • 1 egg

  • 1 2/3 cups buttermilk

INSTRUCTIONS

Heat oven to 425 degrees. In a large mixing bowl, sift together the Whole Wheat Red Fife flour, All Purpose flour, salt and baking soda. Use your fingertips to work the butter

into the flour mixture.

In a small bowl, beat the egg and buttermilk together. Add the egg mixture to the flour mixture and stir to combine with a wooden spoon. Dough should be soft but not sticky; add a bit more All Purpose flour if necessary.

Put dough on a lightly floured board and knead together gently, just enough to form a round loaf. Place on a parchment-lined baking sheet and cut a deep cross on top.

Bake for 15 minutes, then turn heat to 400 degrees and bake for 30 minutes more, until nicely browned. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Remove from the baking sheet and cool on a rack. Let cool to room temperature before slicing, if possible.

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Halee Wepking
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