I know it’s not St. Patrick’s Day anytime soon (quite the opposite, in fact), but I couldn’t wait to share this recipe with you. I’d never made soda bread before this past St. Patrick’s Day, and after having this, I can’t fathom why not! It’s so easy and delicious, like a gigantic savoury scone that’s fantastic with eggs, cheese, and butter. Yum yum yum.

This recipe started as one from Paul Hollywood’s book 100 Great Breads. I tweaked it a wee bit, and it is good. I love it for many things, but I love it best as a breakfast or brunch food as it’s so fast and easy to make. Since it’s a quick bread you don’t have to deal with any yeast or rising times, which is a definite plus.

After you’ve rubbed the butter into the flour the texture should be something like this.

While the bread is baking you can poach or scramble eggs, pull together a fruit salad, and steep your tea. Any family members or guests will be wonderfully impressed by your loaf of fresh, delicious bread, and the leftovers are fantastic with soup or stew for lunch or dinner later that day!

Whole Wheat Irish Soda Bread

1 2/3 cups all purpose flour
1½ cups whole wheat flour
1 tbsp baking powder
1 tsp table salt
¼ cup sugar
6 tbsp butter, softened and in marble-sized pieces
1¼ cups milk

Preheat your oven to 400°F.

Sift the flours, baking powder, and sugar together. Rub the softened butter pieces into the flour, pinching and rubbing the the pieces of butter into the flour until the pieces are about the size of peas.

Mix in the milk and gently knead to bring it all together. Shape the dough into a slightly flattened ball, cut a cross in the top, and lightly dust with flour.

Bake on a parchment lined cookie sheet until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.