Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
- Prep time 15 minutes
- Total time 50 minutes
- Portion size 12 servings
Ingredients
Method
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 339 mg
- Sugars 3 g
- Protein 7 g
- Calories 174
- Total fat 2 g
- Potassium 112 mg
- Cholesterol 2 mg
- Total carbohydrate 33 g
%RDI
- Iron 16
- Folate 29
- Calcium 5
- Vitamin A 1
- Vitamin C 2
