Irish Whole-Grain Soda Bread

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#63779

serves/makes:

ready in:
1-2 hrs

ingredients

3 cups Whole wheat flour, preferably stone ground
1 cup All-purpose flour, plus extra for working dough
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 cup old-fashioned rolled oats
2 cups buttermilk
2 tablespoons Dark molasses or black treacle

directions

Thoroughly combine whole wheat and all-purpose flours, baking soda and salt in large bowl. Stir in oats and make well in center.

Combine buttermilk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon.

Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape into 2 round loaves, each about 5-inch in diameter. With sharp knife, score loaves with cross slash, cutting 1 inch deep.

Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes, then reduce heat and continue to bake 25 to 30 minutes longer or until loaves are brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes on cooling rack.

Loaves can be baked several hours ahead and reheated in low oven. Cut into thick or thin wedges. Serve warm or at room temperature.