In honor of St. Patrick’s day, my local bread baker is making Irish Soda Bread. So I was inspired to try it myself. It really is very easy. Irish Soda Bread is similar to an Australian Hamper bread. You use baking soda and baking powder instead of yeast. So it is very quick to put together. This recipe uses whole wheat flour and rolled oats so it is a little healthier than the average white flour variety. Buttermilk seems to be a key ingredient in all Irish Soda Bread recipes. I even had to make a special run to the store to get some. Basically it comes out like a big scone but not as sweet. I served it hot, slathered with butter, to accompany the Butternut Squash and Pear Soup. 1 3/4 cups buttermilk

1 egg

2 tbsp melted butter

1 tsp baking soda

3 tsp baking powder

1 1/4 tsp salt

1 1/2 cups white flour

1 1/2 cups whole wheat flour

1 cup rolled oats

1/2 cup currants

Preheat the oven to 375 degrees.

Beat together the buttermilk, egg and melted butter.

Stir together the baking soda, baking powder, salt, white flour, and whole wheat flour. Stir in the rolled oats and the currants. Then stir in the buttermilk mixture.  Using your hands, turn out the dough onto a floured surface. Gently knead the dough until it comes together. Use the flour to keep the dough from sticking to your hands. Divide the dough in half and form each half into a ball.

Place on a greased baking sheet, press down slightly, and cut a shallow cross in the top of each one. Bake in the oven for 35 – 40 minutes or until hollow sounding when thumped on the bottom. Allow the loaves to cool ever so slightly and then serve warm.