Simulating Ireland

This is a recipe for Whole Wheat Irish Soda Bread, adapted from Marion Cunningham's Fanny Farmer baking book. It's so simple and wholesome - we made two loaves, one to nibble on right away and one to bring to our band rehearsal supper. I like to bake using greased stoneware or greased cast iron but anything will work. Stir, then knead the ingredients for a minute. The dough will be sticky and lumpy but it all is part of the rustic charm. Shape the dough into a ball and squish it down flat and slash an x into it. The dough it will expand and rise in the oven - the baking soda and the tangy yogurt set off a fast chemical reaction like the quick-foaming baking-soda-vinegar volcanoes we all made in 4th grade!

Preheat oven to 375 degrees.

4 cups whole wheat flour
two teaspoons Kosher salt
1 teaspoon baking soda
1 cup milk +1 cup yogurt mixed (or two cups of buttermilk)
(optional - one cup raisins)

Bake for 45 to 50 minutes. Take the hot loaves off the stone when done and wrap them in a clean, slightly damp kitchen towel. Keep it wrapped for up to eight hours (but have bites as you wish!) As the bread cools, the dampness (apparently simulating Ireland) softens and seasons the bread.