Here’s a traditional Irish recipe for St. Patrick’s Day, or any day for that matter. This tasty Irish “wheaten” bread or “soda bread”, as it’s called, is especially good with salads or soups. It’s a bit flat, so it doesn’t work well as a sandwich bread but it does hold spreads well. Irish soda bread is easy to fix, a classic quick bread, and it doesn’t require kneading or a mixer.  This recipe makes one 8 to 10 inch round loaf.

Ingredients:
2 ¾ cups Organic Whole Wheat Flour, plus sprinkling
½ teaspoon Salt
1 teaspoon Baking Soda
1 ¼ cups Organic Milk
1 tablespoon White Wine Vinegar
1 large cage-free, Organic Egg
2 tablespoons Honey

Directions:
* Preheat oven to 375°F.
* Line a baking sheet with parchment paper.
* In a large bowl combine flour, salt, and baking soda.
* In a medium bowl whisk together milk, vinegar, egg and honey.
* Make a well in the flour mixture and pour milk mixture all at once.
* Stir with a rubber spatula or wooden spoon, until everything is moist and combined. Do not over-mix. Dough will be very sticky.
* Sprinkle flour on top of dough and lift out with hands onto prepared baking sheet.
* Plop dough on center of sheet. It will settle in a mound (and you’ll think this will never work). Try to round as best as possible.
* Bake in oven for 20 – 25 minutes, or until nicely browned and makes a hollow sound underneath.
* Cool on a rack for 10 minutes before slicing.

NOTE: Because this dough has no yeast it will not rise very high as a typical loaf. However the ugly looking mound of dough on the baking sheet will turn into a lovely and delicious free form round loaf.

I borrowed this recipe from Lisa Barnes petitappetit.com blog. Lisa is the author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.