Brown Soda Bread

Brown and white soda breads are widely made in Ireland. Originally
they were cooked in an iron bastible or pot oven beside the open
fire. They are very fast to make and are best eaten fresh.

Mix together the dry ingredients in a large bowl Make a well in the
center and add most of the buttermilk. Working from the center, mix
with your hands into a dough, adding more milk if necessary. The
dough should be soft but not too sticky. Turn out onto a floured
board and pat lightly into a round. Flatten slightly to about 2
inches thick and place on a baking sheet. Mark with a deep cross and
bake in a preheated 450 degrees F oven for 15-20 minutes, ten reduce
the heat to 400 degrees F and bake for a further 20-25 minutes or
until the brad is cooked and sounds hollow when tapped. Note: to make
a richer soda bread dough, add 1 ounce fine oatmeal, 1 egg, and 1
ounce butter to the mixture.

*Darina found that American flour requires more buttermilk than the
Irish flour she’s used to working with. Depending on the flour you
use, this recipe may require up to five or six cups of
buttermilk–enough to make the bread dough just come together. Do not
knead the dough too much.