Pastry Chef Jillian Simms makes brown soda bread ahead of the Connecticut Irish Festival’s Irish bread competition.
2 ½ c. whole wheat flour, preferably course ground
2 c. all-purpose flour
½ c. wheat germ
2 t. baking soda
1 t. salt
4 T. cold butter
2 c. milk
¼ c. plain yogurt
1 T. honey
Mix flours, wheat germ, baking soda, and salt in a large bowl. Cut the butter into cubes and add to the flour mixture. Rub butter into flour until mixture resembles course meal.
In a medium bowl, whisk together milk, yogurt, egg, and honey until well combined. Add wet ingredients to dry and mix until just combined.
Turn mixture into an greased 9-inch round baking pan, mounding slightly in center. Cut a cross into top using a serrated knife. Bake bread in 350 degree oven approximately 50 minutes.
Jillian is coordinating this year’s Irish bread competition at the North Haven Fairgrounds. Breads need to be on the tables by 9:30am on June 23rd. The competition begins at 10am. There will be a 1st, 2nd, and 3rd place in each category (soda bread, brown bread, variety bread).
For more information on the competition and the Irish festival, click here.