Local and Seasonal Recipes, Menus and More 
  Whole Wheat Irish Soda Bread



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons brown sugar
4 Tablespoons cold butter
2 cups buttermilk
2 Tablespoons corn meal
2/3 cup chopped nuts
2/3 cup dried fruit (raisins, currants, dried
cranberries or cut-up dates or apricots)
zest of 2 lemons

Preheat oven to 350 degrees. Line two
cookie sheets with parchment paper and
sprinkle with cornmeal. Mix dry ingredients
together with a whisk or fork. Cut in
butter using a pastry blender or two
knives, until butter bits are the size of
peas. Add 1 1/2 cups of buttermilk and
stir until all dry ingredients are moistened.
If the mixture does not hold together, stir
in remaining buttermilk. If using mix-ins,
add them now. Lightly knead the dough.
Divide dough in half and pat lightly into a
round flat disk, about 6 inches across.
Place on prepared cookie sheet and cut an
“X” into the top. Bake about 30-35 minutes
until top is golden and the bottom
sounds hollow when tapped.