As promised, here’s the recipe for John’s Bantry Brown Irish Soda Bread that many of you have asked for. I know it’s after St. Patrick’s Day, but we eat this bread all year long. Make sure to double the recipe, because you’ll want to have two loaves of this bread for sure!
JOHN’S BANTRY BROWN IRISH SODA BREAD
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups unsifted whole wheat flour
1/4 cup currants
1/4 cup vegetable shortening
1-1/4 cups buttermilk
2 tablespoons sugar
1 tablespoon water
Preheat oven to 375 degrees
Sift together the flour, 1/4 cup sugar, baking powder, baking soda and salt into a medium size bowl. Stir in the whole-wheat flour and currants. Cut in the shortening with a fork until the mixture resembles small peas. Stir in the buttermilk.
Turn the dough onto a lightly floured board. Knead 10 times-no more, no less! Shape into a 7-inch round loaf. Place on a cookie sheet. Cut a cross on the top of the dough.
Bake in the pre-heated 375 degree oven for forty minutes.
Combine the 2 tablespoons of sugar and the water in a saucepan and bring to a boil. Brush over the hot loaf. Return to the oven and bake for 5 minutes until golden brown.
This recipe makes one 7-inch round loaf which, will make 12 generous slices. Don’t forget the butter!