I love this bread. It is one of the easiest breads I've ever made and it comes out right every time. It is crusty on the outside and densely moist on the inside. I love the texture the whole wheat flour gives it. For those that think it is too wet it is supposed to be pretty wet and sticky when you turn it out. That is why you use a "well-floured" surface. You will add a small amount of flour to it as you shape it into the round (or oval as I usually do). The instructions for this recipe are very good (especially the "brown on top and sounds hollow when tapped").
Terrific recipe followed exactly and it really tasted delicious. Add a little bit of butter and/or some Maine blueberry jam and you have an awesome breakfast!
If you wrap the soda bread in a linen type tea towel while it cools it wont be quite so hard and crusty. Sarah O'Halloran MD
The quantities in this recipe are off. I followed the instructions exactly and ended up with a goopy mess instead of dough. I ended up having to add almost a cup more of flour to get the right texture for the dough. That said the bread once baked was very good especially topped with butter and preserves. Hamden CT
Thanks for the recipe! We simple can not resist home baked bread warm from the oven. If you are looking to save a bit on your groceries like us you can print a coupon for 1 off any One Bob's Red Mills Flour at https://frugalharbor.com/. Thanks again for the recipe!
loved it! I thought it had all the components of Irish Soda Bread I've had in restaurants (this was my first venture actually making it myself): texture mouth feel flavor. It was great--and gave no indication that it was a healthier version of the original. However I did not use all of the liquid as the dough was plenty moist after 1 3/4 cup buttermilk and only baked it for 35 minutes not the full 50 even after reducing the heat. Abbie Peoria Heights IL
So delicious! I wasn't sure how it was going to turn out without any sugar but it was delicious. This will definitely become a staple in our house long after St. Patrick's Day. Elizabeth Philadelphia PA
Delicious!!:-) As another reader has posted here I only baked the bread for 35 minutes total (15 min. at 450 degrees F. 20 minutes at 400 degrees F.) and it came out great. I think that my oven does tend to bake things quickly though. I did the "toothpick test" at 35 min. and the bread was ready. Liz Davenport Upland CA
like soup It is baking now after I added oatmeal and flax meal to thicken it somewhat. It was still soupy and I poured it into an 8square pan to bake.
