Growing up in the Catholic church among Irish families, I have fond memories of St. Patrick's Day. In grade school, although we wore uniforms, on St. Patrick's Day we were allowed to go all out and wear green, beads, and hats. And all the green food!
I have to thank my grade school teacher Mrs. Horak, for introducing me to the traditional Irish Soda Bread. She would make it for Holy Thursday, the day of Easter Week marking the Last Supper during which Jesus traditionally shared bread and wine with his disciples. As children, we would always look forward to Thursday to grab just a morsel of this bread, and sneak the leftovers if we were lucky enough to be 8th graders. It’s funny to think back now about how many crumbs we must have left on the church pews passing those crumbly loaves around!
I made a traditional “Brown soda” or “wheaten bread” with a blend of whole wheat flour and some oatmeal. You would be surprised how quick and easy it is to prepare! There is no need to knead, and no waiting around for bread to rise. The bread is made using baking soda which becomes activated as soon as it meets the wet ingredients. It is baked immediately.
A special thanks for tips and the basic recipe from Peter Morwood and Peter's Mum's Soda Bread Recipe from the European Cuisines website.
Also Appropriate for Lacto-Ovo Vegetarian diets.
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