Irish Brown Bread (Soda Bread)
Total time: 60 minutes
This is so easy, I make it often, especially in winter, to go with soup or just to have with a cup of tea on a cold wintry afternoon.
- 1 1/2 cups (6.4oz, 190gr) whole wheat flour
- 1/2 cup (2.25oz, 70gr) white flour
- 2 heaping tbs oatmeal
- 2 heaping tbs bran flakes substitute more oatmeal
- 2 tbs butter
- 1 tsp sugar
- 1 heaping tsp baking soda
- 1/2 tsp salt
- 3/4 cup (6oz, 180ml) plain or Greek yogurt
- 1 1/4 cup (10oz, 300ml) milk measurements aren't precise, just equal 2 cups
- Preheat the oven to 400F (200C). I use an 8.5" (22cm) round baking pan with 2" (5cm) sides for this.
- Butter the pan, then 'flour' it: put about 1 tbs flour in the pan and tilt the pan so that the flour covers all of the buttered area. Any excess just tip into the sink.
- Put all dry ingredients into a deep bowl.
- Add the butter and cut in with a pastry cutter, fork or 2 knives until well blended.
- Stir the yogurt and milk together, then stir the mixture into the flour and mix well.
- Pour the batter into the pan and bake for 45 minutes.
- Remove from oven and tip out of pan on to a wire rack and allow to cool for at least 5 minutes.
- Slice and serve or allow to cool completely.
Note: I normally cut the loaf in half; we eat half and freeze half for later in the week. It keeps well for 3 days without freezing.