It’s hard to believe that it’s the middle of March already. March Madness starts tomorrow and this weekend is St. Patrick’s Day already. Although my friends and I are usually on a flight to Vegas right about now, this year we are heading to sunny Clearwater, Florida. I’m definitely in need of a little vacay and my ghostly white legs could use a few hours in the Florida sun. I’ll be in Florida for St. Patty’s Day so to get myself in the mood, I decide to make a couple of good ol’ Irish recipes this week, like this one for Brown Soda Bread.

I don’t think I’ve ever had brown soda bread before (also known as Irish Soda Bread) but I’m a fan of the nutritional value of steel-cut oats which are included here. The oats provide a slight nuttiness and depth to this bread which is also filled with whole wheat flour and wheat germ making this a good source of fiber. I hear that some brown soda breads also have raisins which I think would be delicious in here. This was a super-easy bread to prepare and it puffs up in the oven fantastically, making you forget that there is no yeast in it. I like this bread best toasted with a small pat of light butter but I bet it’s even better with a little bit of Irish butter or fruity jam. If you want to have some fresh bread in the house but don’t want to spend hours kneading and rising dough, please give this bread a try. In a little over an hour, your house will be filled with the warm smell of bread.

Stay tuned tomorrow for another Irish recipe!

The ingredients:

Combine the whole wheat flour, white flour, steel-cut oats, wheat germ, brown sugar, baking soda, baking powder and salt in a large bowl.

In a small bowl or measuring cup, combine buttermilk and egg and add to the dry ingredients, mixing until just combined.

Pour batter in a loaf pan coated with parchment paper and non-stick spray. Bake in a 325°F oven for 1 hour and 5 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine