I’m not sure why we love St. Patrick’s Day so much, because it certainly isn’t because we like to drink ourselves silly, or party on a weeknight. So, it must have something to do with the food. Monty adores corned beef and cabbage.
This year, it’s going to be celebrated a day early, just because Monty has surgery today. So, I made a point of making him a special meal, before he had to fast, and also before I ran out of time. I’ll be pretty busy playing nurse, for the next couple of weeks.
Last year, I made my great-grandmother’s soda bread. This year, I’m going to make some more, but I’m going to deviate from her recipe, just a little bit. First of all, I’m going to make it a little bit healthier by adding in some whole wheat flour. Secondly, I’m going to make it a bit more savory by adding in some dried rosemary.
I’ll keep this simple, mainly because it really is! It doesn’t take a lot of ingredients, and it comes together very quickly.
2½ cups whole wheat flour
1 cup unbleached all-purpose flour + more for dusting
1¾ teaspoons baking soda
2 teaspoons sugar (I used tubinado)
1 teaspoon salt
1 teaspoon dried rosemary + more to sprinkle on top
½ cube butter, (¼ cup) melted and cooled
1¾ cups buttermilk
Preheat oven to 400º F.
Prepare a baking sheet by covering with parchment paper and sprinkle the paper with flour.
In a large bowl, whisk together the first 6 ingredients. Make a well in the center.
In a large measuring cup, beat an egg with a fork. Add in the cooled, melted butter and continue to beat them together. Then pour in the buttermilk and beat until blended.
Pour the wet ingredients into the well of the flour mixture and blend with a spatula. It will be sticky, but it will eventually come together, after about a minute and a half.
Put the dough on to the prepared sheet, and gently pat the dough into a round with floured hands. It will look rough and raggedy.
Cut an “X” into the bread with a wet knife, then sprinkle with a dusting of flour and a bit more dried rosemary.
Bake for 40 minutes, testing with a toothpick for doneness.
Remove from oven, then place on a rack to cool.
Once cooled, this can be served, as you please.