This fresh herb soda bread goes well with Irish stew, soup, or with almost anything else you might want to serve with it.
Trivia:Bicarbonate of soda was created in approximately the mid 1800s -- so soda bread hasn't been around for centuries.
Fresh Herb Soda Bread Recipe
2 1/2 cups flour
1 cup whole wheat flour
1/2 cup quick cooking oats. Do not use instant oats.
2 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp chopped, fresh basil
1 tbsp chopped, fresh oregano
1 tbsp chopped, fresh thyme
1 1/2 cups buttermilk
3 tbsp oil
1 tbsp quick cooking oats (second amount).
Measure flour carefully, sifting and stirring before spooning into a measuring cup. To ensure a moist loaf, avoid using too much flour.
Mix the oil, buttermilk and egg together on one bowl.
In a second bowl, mix the dry ingredients together. Make a hole in the center, then dump the egg mixture in all at once. Stir until the dry ingredients are barely moistened. Lightly form the dough into a ball, then tip it out onto a floured surface. Do not overflower. Knead a few times.
Using hands, pat the dough into a round shape. Place on a lightly greased baking sheet, or a no stick sheet.
Cut an X into the top, about one half of an inch deep.
Make a wash by beating an egg with water. Brush over top of your fresh herb soda bread. Sprinkle with the remaining tbsp of oats.
Preheat over to 375° and bake for half an hour or a bit longer. The herb soda bread should be brown and sound hollow when you knock it with your knuckles. Remove from oven. Cool on rack.
To serve, cut this bread into half crosswise. Put the cut side down and slice into slices that are one inch thick. This fresh herb soda bread is delicious.
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