And now that I have found a recipe that closely replicates the beautiful loaves I’ve enjoyed in lovely homes across Ireland I am giddy I can now have it stateside any time I like.
My mouth waters just thinking about it.
Cook’s Note: As a last minute change up I omitted the wheat germ and simply added more of the course whole wheat flour.
4 cups whole-wheat flour
1/2 cup toasted wheat germ
·2 teaspoons salt
·¼ cup molasses
·1 teaspoon baking soda
·1/2 teaspoon cream of tartar
·1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
·2 cups well-shaken buttermilk
Put oven rack in middle position and preheat oven to 400°F.
Butter a baking sheet or a 9- by 2-inch round cake pan.
Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until the mixture resembles a coarse meal.
Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
Transfer dough onto prepared baking sheet or cake pan, flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
Bread can be served the day it is made, but can be kept wrapped in plastic wrap at room temperature for up to 4 days.