Hargadon's Brown Soda Bread

Makes 1 loaf

• 3 cups coarse whole-wheat flour, such as Odlums or Howard's brand
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1 tablespoon salt
• 2 large eggs
• 1-1/4 cups buttermilk

1. Preheat the oven to 375 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.

2. In a large bowl, stir together the dry ingredients. Make a well in the center. In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.

3. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.

• from:
• The Irish Pub Cookbook
• by Margaret M. Johnson
• Photographs by Leigh Beisch
• Chronicle Books
• 100 color photographs
• Paperback; $24.95
• ISBN 0811844854
• Recipe reprinted with permission.

Buy the Book

The Irish Pub Cookbook

• Recipes

  • Mussels in Garlic and Guinness
  • Hargadon's Brown Soda Bread
  • Hargadon's Irish Stew

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This page created March 2007