Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.

Makes 2-pound loaf (12 slices)

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 1/2 hours (including cooling time)

2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.
2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.
3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
4. Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

NUTRITION INFORMATION: Per slice: 165 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 31 g carbohydrate; 7 g protein; 3 g fiber; 347 mg sodium.

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

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

It was a bit floury tasting to me. I think it is really good otherwise - I just wish it had a bit more a flavor - but the texture is good and it is good toasted with butter and honey.

Ashley, Alabaster, AL

I 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

While not historically accurate, "traditionally," my Irish American family has always added raisins or currents or some other dried fruit to the batter. This tends to add some more flavor, and makes it more scone-like.

Anonymous, Boston, MA

The recipe I use calls for 1 cup currants, 2 tsps. caraway seeds, and 2 tsps. orange rind, and 1/4 cup Irish whiskey. It is delicious. This one looks pretty bland.

amurphygirl, Sacramento, CA