"There is no love sincerer than the love of food."
George Bernard Shaw, Man and Superman
One of the things I miss most about Ireland was the ready supply of Irish brown soda bread with every meal or tea. So, though it isn't paleo, I decided to attempt to make my own to go with my chicken soup tonight. I found so many recipes online like this one, this one and this one. I didn't really like any one specifically, so I cherry-picked a little from each and this is what I came up with.
IRISH BROWN SODA BREAD
3 cups whole wheat flour
1 cup all-purpose flour
1 1/2 to 2 cups buttermilk
2 tbsp butter, melted
1 tbsp molasses
1 1/2 tsp finely ground sea salt
1 tsp baking soda
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Whisk both flours, salt and baking soda together in a medium bowl. Make a well in the center of the dry ingredients.
Mix 1 1/2 cups buttermilk, melted butter and molasses together. Pour into the well of dry ingredients.
Use a fork to mix the wet and dry ingredients until it becomes difficult, then begin mixing with your hands. You will need to start slowly adding the last 1/2 cup buttermilk, 1 tsp at a time. Once most of the flour is pulled together, dump the dough out onto the counter and knead a few times until it forms a ball. It will still feel fairly dry, and will be flaking off in places.
Place the dough ball on the parchment-lined baking sheet and score dough with a sharp, serrated knife in a cross pattern.
Bake at 375ºF for about 40 minutes, until the outside has browned lightly, and tapping results in a somewhat hollow sound.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling, unless you want to eat it warm! Consume with IRISH butter (Kerrygold, found in most grocery stores) and IRISH jam (probably found online, though I got mine in Ireland).
**This bread can also be made without the molasses and it still tastes good, just less rich, and you may want to cut the salt to only 1 tsp.