Whole Wheat Irish Soda Bread

Irish soda bread is eaten in Ireland as breakfast soaked in gravy. The name "soda" comes from the ingredient 'baking soda'. The bread is kneaded slightly and made into flattish-round shape. Also, a deep cut is made before baking, for the bread to stretch and expand when it rises in the oven. With no addition of yeast, this is the bread that can be made in no time. With very few and simple ingredients, you can make it  just before breakfast and serve warm. Here goes the recipe,

Ingredients:

1 cup Whole Wheat Flour

1 cup All Purpose Flour + some (for dusting)

1 1/4 cup Buttermilk

1/2tsp Baking Soda

1/2tsp Salt

How to:

• Preheat the oven to 400 degrees.
• Prepare a baking sheet with parchment paper. (You can also grease the baking sheet and dust it with flour.)
• In a big bowl, add the dry ingredients together i.e; flours along with baking soda and salt.

• Make a well at the center of the flour mixture and pour the buttermilk.

• Start kneading lightly by bringing the dry flour together, resulting a sticky dough.

• Transfer the dough on a flour-dusted surface, keep kneading until you get a round and somewhat smooth top. (If the dough is too sticky and tough to handle, add some flour and knead gently. Do not knead more than a min.)

• Gently press the dough to make it a little flatten. With a knife, make a deep cross on the dough and immediately transfer it to the baking sheet.

• Bake for 40-45 mins or until evenly browned.

• Remove the bread and insert a knife, when the knife comes out clean, its done. Let cool on a rack for 20 mins.

Slice it up and serve warm slathered with butter.

Tips:

• If you do not have buttermilk handy, you can use 1 cup milk with 2tsp lemon juice or vinegar  to make it sour. (Let the mixture rest for 10 mins before using it.)
• After baking, to get a crunchier crust, let the bread completely cool, wrap it and store. To get a softer crust, wrap it up with a clean cloth once taken out from the oven and store.
• The bread goes stale after 2-3 days at room temperature, so finish it fast. Else, wrap it tight and freeze it in a zipper bag, which you can thaw or reheat it in a oven, later.