This bread is particularly delicious toasted at breakfast time with salted butter and my homemade pomegranate jelly: The salty and the sweet are just fantastic together.
If you don't have pomegranate jelly, do as the Irish do and spread with salted butter, then top with smoked salmon and capers with a drop of lemon. Unbelievably delicious.
Anjelica Huston is an Academy Award-winning actress. She is a contributor to One for the Table, an online magazine that specializes in food, politics and love at oneforthetable.com.
(Copyright 2010 One for the Table. Distributed by Tribune Media Services.)
Anjelica Huston's rustic Irish soda breadPrep: 10 minutes
Cook: 55 minutes
Makes: 1 large round loaf, 20 servings
You may use whole milk instead of buttermilk, but you will need to substitute baking powder for the baking soda.
3 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon brown sugar
2 1/2> teaspoons baking soda
1 1/2 teaspoons salt
1 to 1 1/4> cups buttermilk
2 tablespoons shortening or butter, melted
1/3 cup rolled oats
Heat oven to 450 degrees. Sift dry ingredients together into a large bowl, except for the oats. Combine 1 cup of the buttermilk and the shortening in a bowl; stir into dry ingredients, mixing slowly to make a thick dough. Add more of the buttermilk, if needed. Add oats; mix until just combined.
Knead dough briefly on a floured surface; form into a round shape. Transfer to a greased baking sheet. Make a cross on the top with the wrong edge of a knife. Bake 10 minutes. Reduce oven temperature to 375 degrees. Bake until brown and firm, about 45 minutes.
Nutrition information: Per serving: 131 calories, 12% of calories from fat, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 25 g carbohydrates, 4 g protein, 346 mg sodium, 3 g fiber