Ever since we returned from our trip to Ireland this summer, I have been dreaming of soda bread. I adapted this recipe from a soda bread recipe I found on epicurious.com. Slather slices with Irish butter or the highest-quality butter you can find to take it to a whole new level.
Butter for greasing
2 cups all-purpose flour
2 cups whole-wheat flour
1/2 cup flaxseed meal
1 tsp. salt
1 tsp. sugar
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 cup cold butter, cut into pieces
2 cups cold buttermilk
1 Tbsp. honey
All-purpose flour for dusting
Preheat oven to 400°F. Butter a 9-inch cake pan.
Combine all-purpose flour, whole-wheat flour, flaxseed meal, salt, sugar, baking soda, and cream of tartar in a large bowl. Whisk until well combined.
Add butter and toss in flour mixture to coat. Using a pastry blender or fork, cut butter into flour mixture until it resembles small peas. Make a well in the center of mixture.
Combine buttermilk and honey. Pour buttermilk mixture into well and stir just until flour mixture is moistened.
Turn dough out onto a floured surface and knead until elastic and no longer sticky (about 5 minutes). Place dough into prepared pan. Flatten slightly and cut an "x" on the top with a sharp knife.
Bake bread on the center rack of the oven at 400°F for 35 minutes or until it sounds hollow when tapped. Remove bread from pan and let cool completely on a wire rack.