Irish Soda Bread

Adapted from:

Quick and Easy Bread: No Kneading

2 1/2 cups Whole Wheat Flour
1 1/4 cups Bread Flour
3 tablespoons sugar
1 teaspoon baking soda
4 tablespoons cold butter, cut into 8 pieces
1 1/3 cups buttermilk
1 large egg

Combine, Flours Sugar and Baking Soda. Cut in Butter, making sure there are no large chunks incorporated into the flour mixture.


Yup I did it in 6 not 8 but oh well!

Add Buttermilk and egg, Everything should come together, should not be dry or have any extra. If its slightly dry add a tablespoon of liquid and combine.


Shape into a ball and add to a greased pan. I used a bread pan. Bake at 400 degrees for 45-50 minutes

Bread1 Bread3 Bread 2

Serve with the Lentil Soup from Previous Post:

I didn’t add salt to my bread, because I was pairing it with the soup which had salt. I don’t tend to use a lot of salt, it far more healthier to omit those things.

Hope you enjoy the meal.





Mother’s Biscuits (Cross Creek Cookery)

Okay So this Biscuit Recipe is simple. Biscuits are simple. You also have to realize this recipe is from a time when food was rationed. At the height of WWII when a lot of food was being shipped to the troops abroad. Things like Butter and flour were being rationed.

You will note that this does not have  much butter and as much as you can save with milk.






Mix dry ingredients and SIFT twice. Work in Butter with tips of fingers. Add milk gradually, cutting in with knife to make a soft dough. Amount of milk will vary according to flour. Only enough should be used to hold the dough together. It is supposed to be heresy to handle biscuit dough needlessly, but to make flaky,  layered biscuits, roll out dough, then fold in over on itself in four layers, as though making pie crust. Roll out to a thickness of one-half  inch and cut with a biscuit cutter. Bake about twelve minutes in a hot oven–four hundred and fifty degrees. (Page 21, Hot Breads, Cross Creek Cookery, Marjorie Kinnan Rawlings)

So you saw the word SCANT in parentheses next to Milk. Meaning just barely sufficient. I literally just added a little milk at a time, mixing as I went along until it BARELY came together.




And A Sifter of sorts








Add Flour added  butter Adding milk

Adding the butter doesnt really make a different besides smaller than pea size lumps.  Adding the milk it will start to come together, stringy.




Rolled into Rolling Douhg Lifting it Folding dough for Flaky


The dough will come together (almost).  Roll into a ball, flatten  slightly (you may lift it as you flatten because it will shrink, to fold in on itself (creating fluffy layers)



Rolling it out Cutting out Biscuits

Roll it out, It may take you some work to do so, because it will want to shrink. I rolled it out slightly thinner. The size of my biscuits were more two-bite biscuits.  I did use all my dough, I don;t like to waste. But remember when you rework dough that has already been rolled out, it may become more edibly tough.



Biscuits in the oven


Ready for the oven!!


Samll Biscuits Biscuit open





Don’t forget to top with something yummy. Raspberry Jam or Honey?


Okay so If I made these again, which I plan to to see how they come out as cinnamon buns, that she says is a quick basic recipe for.





As always thank you for reading. See how easy that was. It really only took me about 15-20 minutes as far as prepwork before putting it in the oven.  So you working people out there, you can do this even if you are busy.

No pre-planning needed, these are typical ingredients most people have in their cabinets.

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