Irish Soda Bread
from the kitchen of Sharmagne Leland-St. John and Victor Riehl

2 cups unbleached all purpose, flour
1 ¼ cups whole wheat pastry flour
1 cup rolled oats
1 ½ teaspoons, aluminum-free baking soda
2 tablespoons Sucanat (evaporated cane juice) or brown sugar
1 ½ teaspoons cream of tartar
1 teaspoon sea salt
6 tablespoons unsalted Irish butter
¼ cup plain yoghurt
¼ cup buttermilk

Preheat oven to 350°F

In a large mixing bowl, sift and then combine the flour, oats
baking soda, Sucanat (or brown sugar) cream of tartar and salt.

Make sure the butter is cold and chop it into small pieces. Put
into the mixing bowl with the dry ingredients. Using your fingers
(clean fingernails first) work the butter into the flour mixture
until it holds together. You may also use a pastry knife.

Whisk the buttermilk and yoghurt together and add to the mix.
Mix until all the ingredients are absorbed and you have a biscuit-
like dough. It should not be sticky. If it is, add a little more
of the unbleached flour. If the dough is too dry and will not stick
together, add a little bit of water.

Oil and flour a bread pan. Shape the bread into a round and place
in the pan.

Cut two cross slits in the top of the dough and bake for approximately
one hour or until a sharp knife inserted into the centre of the bread
comes out clean.

Place on a rack to cool.


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