A wonderful and comforting soda bread recipe straight from the old sod. At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan. This historic bed and breakfast is situated 5 miles from the spa town of Lisdoonvarna and within easy reach of the Cliffs of Moher, the Aran Islands, Connemara & Galway, it would be difficult to find a more beautiful place on the West Coast of Ireland in which to wake up.

The Ballinalacken has been described in the press as one of the finest located houses in Europe.  Guest rooms offer spectacular panoramic views of the Aran Islands, the Cliffs of Moher and Galway Bay. The 15th Century Castle is a ruin of the O'Brien Clan. It stands imposingly beside the Ballinalacken House which was built by Lord O'Brien in 1840 as his family home. In 1939 Daniel O'Callaghan purchased the home from the O'Briens.  Today it remains in the O'Callaghan family and is currently owned by Denis O'Callaghan (Daniel's son).

Nonstick vegetable oil spray

3 cups all purpose flour

3 cups whole wheat flour

1/2 cup (packed) brown sugar

1 teaspoon baking soda

1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes

2 cups buttermilk

1. Preheat oven to 425*F.

2. Spray heavy baking sheet with nonstick spray.

3. Whisk both flours, sugar, and baking soda in medium bowl to blend.

4. Add margarine and cut in until margarine is reduced to pea-size pieces.

5. Add buttermilk; stir until shaggy dough forms.

6. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns.

7. Shape dough into 7-inch round. Place dough on prepared baking sheet.

8. Cut large X, 1/2 inch deep, in top of dough.

9. Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes.

Transfer bread to rack and cool completely.

Nutritional Information:

One slice contains the following:

Calories (kcal) 286.3;

%Calories from Fat 14.4;

Fat (g) 4.6;

Saturated Fat (g) 0.8;

Cholesterol (mg) 1.6;

Carbohydrates (g) 54.8;

Dietary Fiber (g) 4.2;

Total Sugars (g) 12.0;

Net Carbs (g) 50.6;

Protein (g) 8.5;

Recipe courtesy of Mary O'Callaghan. Photo courtesy of Andrew Hetherington. Recipe published in Bon Appetit Magazine in the 3/2010 issue.

Comments

5 Star Foodie

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I love soda bread! Must make it for this St. Patrick's Day!

Wednesday 24 February 2010, 15:04

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