Rating:

5.0 (1 vote)

This is quite possibly the world's easiest bread recipe and it's just in time for St. Patrick's Day! Irish soda bread dates back to the 1800's when baking soda was introduced to Ireland. It's a staple of the Irish diet and is still baked in homes on a daily basis.

And no wonder! It's quick, has few ingredients, and doesn't require yeast, which can be finicky in that it requires just the right temperature conditions and a lot of patience for rise time. I used organic whole wheat flour, which can be found at Good Foods. They also sell it in the bulk bins for just 99 cents a pound, so you can buy just as much as you need.

2 cups whole-wheat flour
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 heaping tablespoons sorghum
2 cups buttermilk

Preheat oven to 450°.

Whisk together dry ingredients, make a well in the center, and pour in sorghum and buttermilk. With a spatula or spoon, stir dry ingredients into the buttermilk, forming a soft dough. Turn dough onto a well floured surface and gently knead into a flattened round. Transfer loaf to a lightly greased baking sheet.

Using a small serrated knife, cut a cross into the top of the bread. Bake for 15 minutes, then reduce heat to 350° and bake for an additional 20-25 minutes, or until bread sounds hollow when tapped and is nicely browned on top (will register 180° on a thermometer). If you prefer more crust and a smaller loaf, split the dough into two loaves and bake for 15 minutes at 450°, then reduce to 350° for 15-20 minutes, or until a thermometer inserted into the center registers 180°.

Pistachio Sorghum Butter

1 stick butter, softened
1 pinch kosher salt
2 tablespoons sorghum
2 tablespoons toasted & salted pistachios, finely chopped

Beat softened butter with kosher salt and sorghum until fluffy and well blended. Stir in pistachios and serve with warm soda bread.