MILLS INN BROWN SODA BREAD

"This recipe dates back to the mid-1800s. It comes from Donal Scannel's Mills Inn in Ballyvourney, County Cork and is made with the traditional combination of brown and white flours."

2 cups coarse whole wheat flour
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking soda
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
4 tablespoons unsalted butter, cold
2 cups buttermilk

Preheat oven to 400 degrees F and lightly grease a 9-inch round cake pan.

In a large bowl, stir the flours, salt and baking soda, cream of tartar and sugar together. With a pastry cutter, two knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs.

Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed.

Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. (Flour your hands if necessary for easier handling.) flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan.

Bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes.

Makes 1 loaf
Source: The Irish Heritage Cookbook by Margaret Johnson