Thursday, March 1, 2012

Whole Wheat Irish Soda Bread Repost


Welcome to March! It’s my blogoversary month and I am going to celebrate the whole month!  To kick the month off, below is a repost of one of my favorite things to do with my grandkids; make bread. I wanted to repost this recipe because it is such a great one. So easy and the kids love to help. It's also very delicious, no kneading or waiting for it to rise. Just mix and bake. Enjoy!

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Here's my girl helping me last week. Look how she has grown! Oh, those funny marks on her neck? They are those kids stick on tattoos.

Here's the repost of the orginal post below with out the pictures, or click here to see step by step instructions with photos. Click here for a printable recipe.

Whole Wheat Irish Soda Bread
In a large bowl mix together well;
2 cups of all purpose flour
2 cups of whole wheat flour
1 ½ cups oatmeal ( I like Old Fashion style rolled oats)
1 tsp of soda
1 tsp of salt
2-4 tbs of sugar, depending on your preference, we add 4 tbs.
1-2 cups of buttermilk

After mixing dry ingredients add 1 cup of buttermilk. Stir; the dough will still be very dry at this point. Gradually add more buttermilk until you have a soft wet dough that starts pulling a way from the sides of the bowl as you stir. Sometimes I need to add up to another whole cup of buttermilk.

Butter the sides and bottom of a loaf pan; then using whole wheat flour, liberally flour the pan leaving a generous amount on the bottom. Dump the dough into the floured pan, level the top with your spoon. Wet your fingers with water and smooth out the top a little. Don’t over wet the dough!

Now sprinkle a spoonful of whole wheat flour and a spoonful of oatmeal over the top. Make a cut down the center of the wet dough with a serrated knife. In my picture I forgot this step, (my assistant didn’t remind me either :) and it still turned out fine.

If you would like a more rustic style loaf, then use a cast iron skillet or baking stone instead of the loaf pan. Don’t butter, but liberally flour and then dump the dough on top of floured surface. Keep the dough in a mound ( do not flatten it out) while rounding and smoothing with wet fingers.
Bake in a preheated oven at 400° for 50-60 minutes. Cool 5-10 minutes in the pan then remove the loaf and put it on a cooling rack. After you have baked this bread, you may want to increase or decrease your baking time for next time. Now wasn’t that simple? Give it a try.


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8 comments:

  1. Yum! Love the recipe and the idea I could make it with my granddaughter! Your pictures are so cute. I love her a little apron!

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    1. Thanks, you will love the finished product too. It's really delicious bread. The apron? well it was mine when I was a little girl. So glad I kept it.

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  2. Looks delicious; sounds entirely doable. I think Sara and I may have to try this when she stays with me the week of the 11th.

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    1. No kidding it's the easiest bread you can make. And so good. I have baked it on a baking stone rounded into a loaf, and in a cast iron skillet too. If I remember next time I do that, I'll post pictures. It makes a nice gift when you want a little something to bring to a dinner party or welcome a new neighbor.

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  3. I may have to NOT use my bread machine sometimes just to have some kneading fun with my grandsons. Looks yummy! Thanks for the recipe.

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  4. This looks delicious! Thank you for posting on Saturday Show and Tell. I hope you'll be back this week.
    -Mackenzie
    http://www.cheeriosandlattes.com

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  5. I have added this one to Amara's recipe book! We haven't made it yet but with the cold weather we are currently having now might be a great time to crank up the oven and make some!

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  6. Your girl is so adorable. Have yet to make this but hope to one day. Must first convince my picky hubby to eat wheat bread. :-D

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