Recipes Bread Quick Bread Soda Bread Irish Brown Bread 2.0 (141) 12 Reviews Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time. Cathal Armstrong says he likes it best "fresh from the oven and with lots of Kerrygold butter." More Bread and Biscuit Recipes By Cathal Armstrong Cathal Armstrong Dublin native, Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria, Virginia. Food & Wine's Editorial Guidelines Updated on December 29, 2021 Rate PRINT Share Trending Videos Close this video player This quick, hearty bread doesn't use yeast, so there's no rising time. Photo: © John Kernick Active Time: 10 mins Total Time: 1 hr Yield: 1 8-by-5-inch loaf Ingredients 3 cups whole wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 ¼ cups buttermilk 1 large egg (lightly beaten) Directions Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan. In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve. Serve With Irish farmhouse cheeses. Originally appeared: March 2008 Rate It Print