While many Americans have heard of Irish Brown Soda Bread, Ireland's traditional loaf, few have tasted the real deal. Now's your chance.
Once a year in the week or so leading up to St. Patrick's Day, we bake a batch of Brown Soda Bread with whole wheat flour, white wheat flour, oatmeal, soured milk, baking soda, and some sea salt. We source the whole wheat flour and oatmeal from the Creedon family who make our incredible Irish stone ground oatmeal. It’s critical to the flavor and texture of the bread because Irish wheat is much, much softer than what we’re used to using over here.
Outstanding spread with a lot of butter (a nearly eighth inch slather would be considered normal in Ireland). It's also superb with smoked salmon over a layer of Zingerman’s Creamery’s cream cheese.
Eater's note: Brown Soda Bread is denser and crustier than our other breads.
Heat the bread when you're ready to eat. Click here for instructions.