Active Time

　　30 min

　　Total Time

　　2 1/2 hr (includes cooling)

　　Baguette-like loaves make this Irish classic easy to slice, providing perfectly sized portions.

　　

Ingredients

Makes 3 (16-inch-long) loaves

　　5 cups whole-wheat flour (preferably stone-ground)

　　2 3/4 cups all-purpose flour plus additional for dusting

　　1/3 cup packed dark brown sugar

　　2 teaspoons baking soda

　　2 teaspoons salt

　　2 sticks unsalted butter, softened and cut into pieces

　　2 1/4 cups well-shaken buttermilk at room temperature

　　2 large eggs at room temperature, lightly beaten

　　Accompaniments: crème fraîche; jam

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

Blend flours, brown sugar, baking soda, salt, and butter in a large bowl with a pastry blender or your fingertips until mixture resembles coarse meal. 3Stir in buttermilk and eggs until a smooth dough forms. Transfer to a lightly floured surface and divide into 3 pieces. Form each piece into a 16-inch-long log and arrange, evenly spaced, on a lightly floured baking sheet. Generously sprinkle with flour and cut 3 diagonal shallow slashes on each log with a very sharp knife.

　　

Step 3

Bake 30 minutes, then reduce oven to 375°F and continue to bake until a wooden pick or skewer inserted into center of a loaf comes out clean, about 20 minutes.

　　

Step 4

Transfer loaves to a rack to cool. Serve slightly warm or at room temperature.

　　Cooks' note:

　　Soda bread is best the day it is made, but loaves can be tightly wrapped in 2 layers of foil and frozen 1 month. Refresh, wrapped in foil, in a 325°F oven until heated through, about 20 minutes.