Whiteley Creek Homestead

My daughter Heather plans to make Irish soda bread for my granddaughter's St. Patrick's Day class treat. She makes it frequently, but I had never tasted it, so today when I ran across a page I had torn from a November 2007 issue of Country Home with a recipe for Flax Soda Bread, I headed to the kitchen… in honor of Heather's birthday today. 

 
I discovered via an Internet search that there are many variations. For one, you can add dried fruit. This recipe is so light and tender and quick and easy. I served a wedge with a bowl of soup… a perfect accompaniment. I love the earthy, rustic look of the loaf.

Flax Soda Bread

1 cup unbleached all-purpose flour

¾ cup whole wheat or rye flour

½ cup ground flaxseeds

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

3 tbsp butter

2 eggs, slightly beaten

¾ cup buttermilk

2 tbsp honey

In a large mixing bowl, whisk together the dry ingredients. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients. In a small bowl, stir together the eggs, buttermilk, and honey. Add to dry ingredients. Stir just until moistened. (Dough will be sticky.) Turn out dough onto a well-floured surface. Knead 10 to 12 strokes or until dough is nearly smooth. (I tossed just enough flour on top of the dough as I worked it so it wouldn’t stick to my fingers.) On a greased baking sheet using well-floured hands, shape dough into a 6-inch round. (It will poof as it bakes.) With a sharp knife, cut a 4” cross, ¼” deep, on top of the loaf (to let the bread stretch and expand as it rises in the oven). Bake in a preheated 375° oven for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cut into wedges or slices. Makes 12 to 16 servings.