From Faith Middleton: You know the usual American-style St. Patrick's Day drill… corned beef and cabbage, or beef and beer stew. They're great, but for something different this year we recommend a 15-minute Irish Brown Soda bread, made especially tasty from buttermilk and brown sugar.
The recipe is originally from Margaret M. Johnson, author of Flavors of Ireland, and it's packed with whole-grain goodness. A little swipe of butter makes it sing.
Irish Brown Soda Bread
11.25 ounces whole-wheat flour (about 2½ cups)
2.25 ounces all-purpose flour (about ½ cup)
½ cup steel-cut oats
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten
- Preheat oven to 325
- Coat a 9 x 5-inch loaf pan with cooking spray. Line pan with parchment paper, and coat with cooking spary.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
- Spoon mixture into prepared pan. Bake at 325 for 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices. (Serves 12)
- Chris Prosperi is chef and owner of Metro Bis Restaurant in Simsbury, CT.
- James O’Shea is creative director and owner of West Street Grill in Litchfield, CT.