Try your hand at making this authentic Irish bread which has only four ingredients! This recipe is courtesy of Kemberlee Shortland. The Shortland couple, Kemberlee and Peter, are the publishers of Tirgearr Publishing in Ireland.
I will serve the brown bread on June 12th when I read from Deadly Alliance, a romantic suspense published by Tirgearr. This reading opportunity takes place at The Ripped Bodice, a bookstore in Culver City just for romance.
2 cups steel cut, coarse whole wheat flour
2 cups buttermilk
1 teaspoon baking soda
pinch of salt
Whack it all in the bowl at the same time and mix. Don’t overmix but be sure there aren’t any flour lumps. Oil or butter a bread or cake tin and put the dough into it. Let it sit while you’re heating the oven to 375F. When it’s up to temp, put it in the oven and set the timer for about 45-50 minutes. I test with a toothpick like a cake. It’s a damp bread so will be a little moist inside, but as long as the toothpick comes out relatively dry, you’re grand. If you want it drier, leave it in a little longer. When it’s done, leave it on a drying rack in the pan for about 15 minutes before turning out. Cool top side up, or on it’s side if you used a loaf tin. If you want a crunchy/firm crust, let it cool naturally. If you like the top softer, put a teatowel over the top which will trap in some of the steam. Serve warm with lots of butter and jam. Also toasts well, and makes excellent sandwiches. You can even make scones out of this dough, just reduce the cooking time.