Irish Soda Bread

"In the evening, as we sit enjoying the wonderful smell of a peat fire, we catch up, sharing stories and listening intently as Uncle Charlie drifts between Irish and English. He leaves the room and we hear some noise in the kitchen, and out come the butter sandwiches."

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Ingredients: 
2 c (500 ml) unbleached white bread flour
2 c (500 ml) whole wheat flour
1/4 c (50 ml) rolled oats
1/4 c (50 ml) packed brown sugar
1 tbsp (15 ml) baking powder
1 tsp (5ml) baking soda
1 tsp (5ml) salt
1/4 c (50 ml) butter, cold
1 1/4 c (425 ml) buttermilk, at room temperature
1 egg
2 tbsp (30 ml) treacle
Preparation: 

Preheat Oven to 350°F (180°C)

In a large bowl combine all the dry ingredients — flours, oats, brown sugar, baking powder, baking soda and salt. Using a knife or a cheese grater cut in the butter until it resembles cornmeal.  In a separate bowl whisk together the buttermilk, egg and treacle and then pour into the flour mixture. With your hands mix the ingredients until it has been combined and then turn out onto a lightly floured surface. Knead the dough for approximately 8 minutes and dough is smooth and elastic.  Shape into a round ball and place on a greased or parchment lined baking sheet. Cut a very deep X shaped slash into the top of the dough.  If desired sprinkle with some white flour or rolled outs.  Bake for approximately 50 minutes or until loaf sounds hollow when topped on the bottom.  

Serve warm with fresh butter.

Servings: 
Makes 1 loaf

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