NYT Darina Allen (Ballymaloe) Irish Soda Bread..I substitute 50 g Odlums very coarse wheat flour for 50 g AP. increase buttermilk by probably another quarter cup, because of the extra coarse flour. But…a wet dough makes a better loaf, internal temperature should be 205-210*. I bake in a Corningware Soufflé shaped dish, ( parchment) covered for probably 25 minutes, remove cover, let continue to brown, about 10 more minutes, if browning too much, replace cover. Wrap in a towel immediately and let cool before cutting. Interior temperature is critical or bread “ could” be gummy.
