Here’s the photographic step-by-step recipe, followed by a photo-free (and therefore printer-friendly) copy-and-paste version:
No graham flour in your pantry? Use ordinary whole wheat flour.
Then whisk in 3 tablespoons of dark brown sugar. You’ll end up with some tiny lumps of sugar in the bread, but that’s a good thing. As any 19th century Irish cook will tell you, the eater who receives such a sugar-clump in his or her slice of bread will be blessed with good luck.*
*I dare you to produce a 19th-century Irish cook who will contradict the above statement.
Let cool for 5 minutes, and then unmold onto a wire rack. The bread will slice perfectly once it has cooled completely.
Here’s a copy-and-paste version of the above:
Whole Wheat Irish Soda Bread
Kevin Lee Jacobs
Ingredients for one 9×5-inch loaf
2 cups graham (or plain whole wheat) flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 tablespoons dark brown sugar (or less, to taste)
1 large, beaten egg
1 3/4 cups buttermilk
Special Equipment: A well-buttered, 9×5-inch loaf pan
Set the oven rack at the lower-middle position; preheat the oven to 375°F
1. Whisk together the flours, baking soda, baking powder and salt. Then whisk in the brown sugar. (Don’t worry about small clumps of sugar.) Whisk the beaten egg into the buttermilk.
2. Using a stout spoon, stir the wet ingredients into the dry. Then spoon the works into the prepared loaf pan. Use a spatula to distribute the dough evenly in the pan.
3. Bake until the bread rises about 1 inch above the rim of the pan, and its crust sounds hollow when rapped with your knuckles — 45-50 minutes. Let cool for 5 minutes, and then unmold onto a wire rack. Cool completely before slicing.
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