Yields Makes about 2 pounds; 8 to 10 servings
Notes: If making bread up to 1 day ahead, cool, wrap airtight, and store at room temperature. To serve warm, unwrap and reheat on a baking sheet in a 325° oven for 10 to 15 minutes.

How to Make It

Step 1
1

In a bowl, mix whole-wheat flour, 1/2 cup all-purpose flour, soda, and salt. Add buttermilk, 1/3 cup oil, and molasses; stir until well moistened.

Step 2
2

Rub a 9-inch cake pan with oil, then dust with all-purpose flour. Scrape the bread batter into the pan and spread level.

Step 3
3

Bake in a 400° regular or convection oven until bread is well browned and just begins to pull from pan sides, 35 to 45 minutes. Let cool in pan at least 5 minutes. Cut loaf into wedges in pan or invert from pan, turn over, and cut into wedges.

Ingredients

 2 1/2 cups whole-wheat flour
  About 1/2 cup all-purpose flour
 1 teaspoon baking soda
 3/4 teaspoon salt
 2 cups buttermilk
  About 1/3 cup salad oil
 2 tablespoons light molasses or corn syrup

Directions

Step 1
1

In a bowl, mix whole-wheat flour, 1/2 cup all-purpose flour, soda, and salt. Add buttermilk, 1/3 cup oil, and molasses; stir until well moistened.

Step 2
2

Rub a 9-inch cake pan with oil, then dust with all-purpose flour. Scrape the bread batter into the pan and spread level.

Step 3
3

Bake in a 400° regular or convection oven until bread is well browned and just begins to pull from pan sides, 35 to 45 minutes. Let cool in pan at least 5 minutes. Cut loaf into wedges in pan or invert from pan, turn over, and cut into wedges.

Kinsale’s Irish Soda Bread