Irish Soda Bread baked in a Pit Oven

[Salmonsmoker]

For at least 5 centuries, the Irish people have made soda bread using a stone oven, and under a wide variety of conditions and fuel for heating the oven. The following recipe is a traditional Irish Soda Bread that gave consistently good results over the years.

You can get the same results today when baking bread in a Dutch Oven and/or a Stone Pit Oven.

INGREDIENTS
1 lb. Whole-wheat flour (3-1/2 to 4 cups) : (we grind our own course flour and it works very well).
1 tsp. salt
2 tsp. baking soda
1 cup milk or buttermilk.
2 tsp. Sugar – (although not part of a traditional recipe, I think it gives a better flavor.)

Preheat your Dutch Oven (over the fire in your Stone Pit) for 15 minutes.
While the Dutch Oven is heating:
Combine dry ingredients (in a bowl) and whisk together until well mixed.
Add the milk a little at a time, mixing with a large spoon until a smooth dough is formed.
On a lightly floured work surface, knead the dough lightly a few turns (5 or 6 maximum).
Shape the dough into two round, flat loaves
Place in a bread pans that have been lightly greased and dusted with flour.
Put bread pans in Dutch Oven.
Bake for about an hour in your Stone Pit Oven or by placing hot charcoal briquettes under and on top of your Dutch Oven.

[alaska_freedom]

My husbands grandmother used to bake this. She died before I could get the recipe. It was always a treat to enjoy with marmalade. Thank you for offering it to us. Its a simple recipe for survival too.

[Salmonsmoker]

Originally Posted by alaska_freedom

My husbands grandmother used to bake this. She died before I could get the recipe. It was always a treat to enjoy with marmalade. Thank you for offering it to us. Its a simple recipe for survival too.

According to tradition, the Irish cut an X in the top of the bread before baking - my guess is to allow for expansion. I attached a photo of my last bread - I do not cut, just let it expand on it's own.

The best thing about this recipe - it's quick, simple, and it works under almost any conditions.

[Ryn]

Awesome looking bread

[TXbookworm]

Traditionally Irish Soda Bread was baked in a boule (round loaf). There are several stories about the origination of the x in the top. One says it's to indicate the Cross. I bake mine in a cast iron pot in my oven. Have also done it with charcoal. We like it with butter brushed over the top after it comes out. The crust can be a bit hard. A very easy recipe. I do prefer it with buttermilk, though.

[Marlin 45 carbine]

thanks that looks good, a recipe to copy for next campout