Splitting Irish Soda Bread Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make Irish Soda Bread.OK. You will see that we have two different batches here. I've got it split at about 65-35 or maybe..or 60-40 I guess. The larger batch it going to be for the white because there's more to it. It's the larger amount and the smaller amount, because we're going to add more ingredients to it, is going to be for the dark soda bread. Alright, to make the dark soda bread we're going to take that same batter, the smaller amount we had from earlier and we're going to add 1 tablespoon of brown sugar, we're going to add some of the baking soda there and we're going to add the whole wheat flour and we're going to add some buttermilk to this too because this flour is really going to dry this out a whole lot. It's going to be like mixing up a sand at first. So I'm going to stir this in real well and get it good and mixed up before pouring buttermilk into it. It's pretty well mixed, so I'm going to get the buttermilk real quick and pour it right in there - it's about half a cup. We're going to stir this in until we get our dough. Make sure you go all the way to the bottom. Make sure you get all the loose flour up. Make sure you mix everything nice and evenly. And you can see how this is starting to bind together real nice like a dough and not like a big pile of sand or ultimately a big pile of smush, if there was too much liquid in it. It's starting to hold together really well. It looks like it's pretty much ready to go here. I'm going to add a little bit more buttermilk to it because I got a little too dry. So we're going to stir this up - a little bit more moisture. You'll see now it's just right. Get everything nice and mixed through. You're also going to work a little bit to get the binders going and the proteins going in the actual flour. Make it really start holding it all together. That looks like it's nice and thick enough. It actually looks like bread dough now."