Bo Friberg

Savory Irish Soda Bread

Preparation info
  • Yield:

    2

    loaves, 2 pounds each
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Soda breads have a velvety, distinctive texture. This whole wheat savory variation makes for a wonderful breakfast treat, sliced thin and spread with butter (and it tastes even better toasted).

Ingredients

  • 1 pound 4 ounces (570 g) cake flour
  • 12 oun

Method

  1. Combine the cake flour, whole wheat flour, salt, baking powder, and baking soda in a mixer bowl. Add the butter cut into small, even chunks, and mix with the paddle attachment until the butter is reduced to the size of small peas.
  2. Add the buttermilk all at once and mix at low speed just until the ingredients are combined and the mixture looks like a rough biscu