Irish Soda bread is really just a basic table bread to serve with soup or stews. This recipe has both regular and whole wheat flour but one could just use the regular flour instead. Don’t knead the bread or handle it too much or the bread will become tough. I have replaced the buttermilk with Irish Breakfast tea but feel free to experiment. (ie 1/2 tea and 1/2 buttermilk) Slashing the dough on top with an X helps the heat penetrate to the thickest part.
1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 tsp. thyme leaves
1/2 tbsp. sugar
1/2 tsp baking soda
1/2 tsp. salt
1 cup strongly brewed Irish Breakfast tea (3 tsp. tea steeped in
1 1/4 cups of boiling water for 5 minutes. Strain tea & measure 1 cup.)
Make the tea and let cool.
In large bowl whisk flours, thyme, sugar, baking soda and salt together. Make a well in the centre and add the cooled tea. Using your hands mix the tea into the flour mixture to form a sticky dough. Put the dough on a lightly floured surface and knead lightly a few times to form a smooth ball.
Place dough on a greased baking sheet or line a pan with parchment paper. Using a sharp knife cut a large X in the top of the dough. Bake at 425° for about 20 minutes or until bottom is browned and loaf sounds hollow.