Top o' the mornin' to ya... or evening... or lunchtime.... or whenever you are reading this. In honor of St. Patty's day, we decided to attempt a soda bread for the D.O. We considered Corned Beef and Cabbage, but decided for a weeknight that might not work for us timing wise.
To quote Wikipedia (we’ll ignore the potential accuracy issues this site has since anyone can edit entries),
Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour. In Northern Ireland the wholemeal variety is known as "wheaten bread" and normally sweetened, while the term "soda bread" is restricted to the white savoury form.
Well, as best we can tell, most of the standard Irish Soda Bread recipes include raisins in the dough- which both of us dislike. Nothing against raisins, lets just leave them out of our baked goods. Instead, we made an this loaf.
Oatmeal Soda Bread
10" Dutch Oven
23 coals (8 on bottom, 15 on top)
1 2/3 cups flour, plus additional for kneading
3/4 cup quick-cooking oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1 beaten egg
2/3 cup buttermilk
Additional butter (for buttering the D.O. & for serving)
Butter the inside of your 10" Dutch oven. In a bowl, mix all of the dry ingredients. Cut in butter with a fork. Make a well in the center of the dry ingredients.
Combine the buttermilk and the egg. Pour the wet ingredients into the well and stir until just combined. The dough will be quite sticky.
Sprinkle some flour around the edges and sides of the dough. Begin kneading by folding and pressing. Eventually, you will get some flour on the underside. Do this until the dough is almost smooth. Shape into a 6-inch loaf and place in the dutch oven. With the blunt side of a knife, press a cross into the top. We're not sure why you do this, but this is pretty standard when it comes to Irish Soda Breads. Maybe someone out there could explain it to us.
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