Irish Brown Soda Bread
From the recipe box of travel writer Carole Terwilliger Meyers.
This delicious, quick, and easy recipe comes from Executive Chef Stefan Matz at Ireland’s Ashford Castle. It is a sweet little loaf that will easily serve four people. I served it on my very special antique English Royal Winton Old Cottage Chintz china. Note that I omitted the salt and extra buttermilk and was very pleased with the results. This bread goes well with a meat and potatoes meal, to which I added steamed broccoli for a brilliant Irish-green color pop. Oh, and don’t forget the Guinness!
I want to try this recipe variation for shamrock rolls.
2 cups whole wheat flour
4 Tbl. butter, at room temperature
1 Tbl. baking soda
½ Tbl. cream of tartar
2 tsp. salt
4 Tbl. honey
1 cup buttermilk
Mixing on low speed, add 5 additional ounces of buttermilk and mix until smooth. Knead dough slightly and place in greased rectangular bread pan.
Bake 350 degrees for 45 minutes.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)