Irish soda bread
Description
For a more pronounced flavor, cover the bread with a towel immediately after baking to make the inside even softer. The main indicator of this bread's readiness is the color of the cut area—it should be a rich brown. After baking, the bread develops a very crispy crust, making it ideal for toasts or sandwiches. I recommend baking a small amount, as it tastes best on the day it's baked. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Mix the low-fat milk with lemon juice and stir. Let it sit for 10 minutes. Sift high-grade wheat flour and whole wheat flour into a deep bowl.
- 2
Step 2
2. Add the wheat flakes crumbled into crumbs, sugar, salt, baking soda, and baking powder. Mix well. Make a deep indentation in the dough and pour in the milk.
- 3
Step 3
3. Mix the dough with a spatula and transfer it to a floured surface. Gently shape the dough into a round form and place it on parchment paper. Make a cross-shaped cut on the bread, slicing it to ¾ of its height.
- 4
Step 4
4. Preheat the oven to 220 degrees and bake the bread for 15 minutes, then reduce the temperature to 200 degrees and bake for another 15 minutes. Let the bread cool completely on a wire rack.