Irish brown soda bread from Cook’s Illustrated Magazine, Mar/Apr 2018 (page 13)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KCKB on June 19, 2023

    I love this recipe: it does the best job I’ve found of replicating Irish brown bread in a US kitchen with readily available ingredients, rather than trying to import Irish wholemeal flour. I recommend lining the cake pan with parchment paper when baking this - does a better job than greasing. I keep a canister of powdered buttermilk on hand specifically so that I can make this bread any time the urge strikes.(See the side note on p. 13, “The Quickest Bread, Even Quicker”) It’s wonderful with a smear of butter, some jam and a lovely, malty cup of tea with a splash of milk.

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