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This Irish soda bread recipe comes to you from "The Society For The Preservation Of Irish Soda Bread". It is a recipe from an out of print Irish Cookbook, "The Art Of Irish Cooking" by Monica Sheridan.

This is very traditional soda bread and should look like the photograph above. No nuts, raisins no lemon or orange zest, just plain delicious soda bread. All you really need now is the Irish butter to go with it.

INGREDIENTS:   Makes 1 loaf

■  4 cups Stone Ground Whole wheat flour 

■  2 cups White flour 

■  1˝ teaspoon(s) Baking soda 

■  1˝ teaspoon(s) Salt

■  2 cups Buttermilk  


1.   Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.

2.   Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You
      may need less, or more liquid - it depends on the absorbent quality of the flour.

3.   The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl
      with your floured hands. 

4.   Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle
      1˝ inches thick.

5.   With a knife dipped in flour, make a cross through the center of the bread so that it will
      easily break into quarters when it is baked. 

6.   Bake at 425°F for 25 minutes, reduce the heat to 350°F and bake for another 15 minutes.
      If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf
      standing upright until it is cool. 

7.   The bread should not be cut until it has set - about 6 hours after it comes out of the oven**SEE COOK'S NOTES**.

 Try not to cheat on the six hours!

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