Irish Soda Bread

Irish soda bread has a history as rich and varied as Ireland's people. Each region has its own size, shape, and blend of ingredients. Some say the loaf's cross mark wards off the devil, others say it lets out the bread's faeries. I think this version keeps the faeries inside, because this bread is pure magic. Firm crust. Warm, crumbly interior. Wholesome grain flavor. The perfect vehicle to shovel ungodly amounts of butter or Irish cheddar in your face while still oven-warm. The following morning, we gently toasted thick, scone-like slices, and slathered them with strawberry-rhubarb jam. Pure heaven.

If you think bread is too hard to make, but love rustic bread, this is the bread for you! I promise you that in no more than 5 minutes you will have bread in the oven. You know what that means, you little Leprechauns? More drinking time! More bread! More beer! More butter!

You can make this recipe into one round loaf, a few smaller loaves, or whatever floats your Blarney Stone. Just remember that as you reduce the size of the loaf, reduce the baking time accordingly. To test if your bread is done, use the "clean toothpick" test and knock on the base of it. Cooked bread will sound slightly hollow.

Makes 1 loaf

INGREDIENTS:

• 1 3/4 cup all purpose flour
• 1 3/4 cup whole wheat flour 
• 4 Tbsp McCann's Irish Oatmeal (or rolled oats or wheat bran)
• 2 Tbsp ground flaxseed
• 2 Tbsp dark brown sugar (packed)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp chilled, unsalted butter, cut into pieces
• 1 1/2-1 3/4 cup buttermilk

DIRECTIONS:

1. Preheat oven to 425'. 
2. Flour a pizza stone (or a baking sheet). Preheat stone or baking sheet in oven.
3. Combine first 7 ingredients in bowl. Whisk until well blended.
4. Rub butter in with fingertips until the butter is distributed and it resembles a fine meal.
5. Stir in buttermilk slowly, mixing with hands. You may not need all of it. You want a nice damp dough, but not so sticky that your hands are a total mess.
6. Form a ball.
7. Plop the ball on the stone or baking sheet. Using a sharp knife, cut an X in the top of the loaf quickly and lightly.
8. Bake for 40 minutes, rotating halfway at the 20 minute mark.
9. Remove from oven, allow to cool to warm before slicing. 

In regards to the flaxmeal, oatmeal, etc... I just used what we had. The original recipe called for wheat bran, wheat germ and old fashioned oats. I think you can use whatever you want. You're adding texture, flavor and nutrients so feel free to add whatever you'd like. Fruits and nuts are also good options!