Clodagh McKenna’s Thyme Herbed Soda Bread

Modern Irish cooking expert and celebrity chef Clodagh McKenna’s version of Irish soda bread uses a few tricks to elevate the classic into something special — brushing it with buttermilk and adding fresh thyme, rosemary or ground fennel seeds. The signature cross cut into the top of the bread isn’t just a decorative touch. It helps the bread expand and rise in the oven and bake more evenly.

Thyme Herbed Soda Bread

Makes 1 loaf

INGREDIENTS

3¼ cups whole-wheat flour

3 2/3 cups all-purpose flour

1½ teaspoons baking soda

Pinch of sea salt

1 tablespoon finely chopped thyme

2½ cups buttermilk, plus 3 tablespoons for brushing the loaf

DIRECTIONS

Heat the oven to 425 degrees. Flour a baking sheet and set it aside.

Sift the flours, followed by the baking soda, into a large mixing bowl. Add a pinch of salt and the thyme. Mix together with clean hands.

Make a well in the center of the flour mixture and slowly pour 2½ cups buttermilk into the well. Use your free hand to mix the flour into the buttermilk — try to spread your fingers far apart. Make sure there are no dry patches and that the dough is completely wet.

Flour your hands and shape the dough into a round. Place on the floured baking sheet. Flour a large knife and cut the shape of a cross into the top of the dough, two-thirds of the way through, and then stab every quarter with the knife. Using a pastry brush, brush the bread with the remaining buttermilk.

Bake in the oven for about 25 minutes, then turn the bread over and bake for another 5 minutes. To test whether the loaf is cooked, tap the bottom with your knuckles — it should sound hollow.

Cool on a wire rack before serving. The soda bread will keep for 3 to 4 days in an airtight container.

— Clodagh McKenna, “Clodagh’s Irish Kitchen”