Irish Soda Bread
from the kitchen of Victor Riehl

2 cups unbleached all-purpose flour
1 ¼ cups whole wheat pastry flour
1 cup rolled oats
1 ½ teaspoons baking soda
2 tablespoons brown sugar
1 ½ teaspoons cream of tartar
1 teaspoon sea salt
6 tablespoons unsalted butter, chilled and diced into ½ inch cubes
¾ cup plain yogurt
¾ cup buttermilk

Preheat the oven to 350° F.

Grease and dust with flour a glass pie pan. Set

In a large mixing bowl, sift and then mix together
the flours, oats, baking soda, brown sugar, cream
of tartar and salt.

Make sure the butter is cold and chop it into small
pats then drop them into the bowl. Using your fingers
work the butter into the mixture until it holds together
when you roll a bit of flour in your hand.

Whisk the yogurt and buttermilk together and add to
the dough mixture.

Mix until all the dry ingredients are absorbed and you
have a dough that is not sticky.  If it is necessary, add
a little more of the unbleached flour.  If the dough is
too dry and the flour is not being absorbed properly,
add a bit of water until it pulls together.

Shape the bread into a rounded dome and cut an X in the
top of the bread. Bake for approximately one hour or until
a knife inserted into the bread comes out clean.


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