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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A trip to Ballymaloe Cookery School in Ireland inspired Susie to make this dense and hearty soda bread. It's perfect used in a sandwich with fromage blanc, smoked salmon, watercress and thinly sliced red onion. Ingredients:
2 1/2 cups all-purpose flour |
2 1/4 cups whole wheat flour |
3/4 cup rolled oats |
1 tablespoon plus 1 1/2 teaspoons baking powder |
2 teaspoons sugar |
2 teaspoons salt |
3/4 teaspoon baking soda |
1 3/4 cups buttermilk |
6 tablespoons unsalted butter, melted and cooled |
Directions:
1. Preheat the oven to 350°. In a medium bowl, whisk the all-purpose flour with the whole wheat flour, rolled oats, baking powder, sugar, salt and baking soda. Add the buttermilk and cooled butter and stir with a wooden spoon until the dough is well combined.
2. Turn the dough out onto a lightly floured surface and knead it 10 times. Shape the dough into a 9-inch round loaf and transfer to a baking sheet. Slash an X about 1/4 inch deep in the top of the bread. Bake for about 1 hour, or until the bread is golden and the bottom sounds hollow when lightly tapped. Transfer the soda bread to a wire rack and let cool completely.:
3. Make Ahead: The bread can be made up to 1 day ahead.
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