Irish Soda Bread - half whole wheat

A terrific, crusty, quick bread, right out of the oven to the breakfast table, with all the work done the night before. 

Follow this link to the recipe:

Irish Soda Bread:


2 cups all-purpose flour
2 cups whole wheat flour (I like King Arthur's or Trader Joe's white whole-wheat)
1 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 cups buttermilk (may take up to a half cup more, depending on how dry the weather is, how packed the flour is, phase of the moon)

Night before:
Stir together all dry ingredients.  Add buttermilk.  If dough is dry and has whisps of flour mixture that are not incorporated, add more buttermilk.  Knead dough on floured surface for 2 minutes (if you don't know how to knead, search YouTube How to Knead) or just beat and slap it around.  This is great for relieving the frustrations of the day. 

Divide dough into two pieces, form each into a ball, put on a cookie sheet lined with parchment paper, or well greased with butter or oil.  Cut a deep X on the top of the ball, cover with plastic wrap, and put in the refrigerator.

Next morning:
Preheat over to 375 degrees (I set mine to come on overnight, so it is preheated when I stumble downstairs), pull the cookie sheet from the fridge, remove the plastic wrap, and stick in the oven for 30 minutes.  If it is not nicely browned, leave in for a few more minutes.

Serve:
Hot from the oven, sliced and served with butter, peanut butter, cottage cheese, other favorite spreads

Notes:
You can also freeze the unbaked loaves for up to a month.  Put in the refrigerator overnight to defrost, or even out on the counter overnight, then proceed as above.