Happy St. Patrick’s Day! Today everyone is Irish, and across the world revelry has already begun, as people celebrate with corned beef and cabbage, green beer, and of course, Irish soda bread.

Did you know that traditional Irish soda bread is made with whole grains? Because unrefined whole wheat flour was cheaper than refined white flour, it was a more affordable option for Ireland’s poorest families. With the introduction of baking soda to Europe in the 1840’s, yeast was no longer needed as a rising agent, and soda bread was created as a simple, cheap bread that needed only five ingredients: whole wheat flour, a little refined flour, baking soda, salt, and soured milk or buttermilk.  

The Society for the Preservation of Irish Soda Bread says that only soda bread made with those five ingredients can be called “traditional.” Many modern recipes claim to be traditional but add extra ingredients like raisins, caraway seeds, or orange zest – which can be delicious, but are not the real deal!

Here at Whole Grains Council HQ we love anything whole grain, and especially when it’s something traditionally whole grain. So I decided to give this brown Irish soda bread a try, and it was delicious! With some jam or butter and tea it’s a great breakfast, or an afternoon snack before you head out to drink some Guinness.(Molli)

Traditional Brown Irish Soda Bread:

3 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 ½ teaspoon baking soda
1 ¾ cups buttermilk

Preheat the oven to 425 degrees F.  Lightly grease a flat pan.  

In a large bowl combine all dry ingredients, then add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape).

Shape into a round flat shape and cut a cross in the top of the dough (to keep the Devil away!)

Bake for 30-45 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.


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