This rustic loaf was really easy to make... it was a Bon Appétit recipe. It is a dense bread, good with a piece of cheese or toasted with a little butter or jam. It freezes well, too!
Irish Soda Bread
3 1/2 cups all purpose flour
2 tablespoons sesame, poppy, or caraway seeds (I used sesame seeds this time)
1 teaspoon baking soda
3/4 teaspoon salt
appx. 1 1/2 cups buttermilk
Preheat oven to 425. Lightly flour baking sheet. Mix flour, seeds, baking soda, and salt in a large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly floured work surface and knead just until dough holds together, about 1 minute. Shape into 6 inch diameter round, about 2 inches high. Cut a 1" deep "X" in the top of the dough round, extending almost to the edges. Bake until golden brown, loaf sounds hollow when tapped on bottom, and tester comes out clean, about 35 minutes. Transfer bread to a cooling rack to completely cool.
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