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To be brutally honest, I was fairly disappointed with the results. To be fair, this is a brown soda bread while the recipes I've made in the past have been white soda breads. This added a heaviness to a bread that is already somewhat stogy. Nonetheless, it quickly found its way into the trash.
I went back to the description of Irish Soda Bread in Baking Illustrated to see if I could come up with some techniques that would rescue the recipe. (Often I find Cook's Illustrated explanations are more valuable than their actual recipes, particularly if you don't agree with their goals.) Based on ideas from this book, I made several changes to the bread. First, I adjusted the flours for a higher protein content. I used 3.6 ounces of whole-wheat flour and 4.3 ounces of KA's all purpose flour. I added 2.6 ounces of wheat germ as a replacement for the wheat flakes hoping to recover some of the lost flavor. Next, I switched to 1/2 Tbs soda and 1/2 Tbs of cream of tartar from Hamelman's suggestions. Finally, I baked the bread in a dutch oven with the lid on for half the time.
While I had some hope for these changes, the results were still disappointing. Perhaps, the bread was a little better, but not much. In the future, I'll go back to white versions of Irish Soda Bread and avoid this one. This recipe gets a thumbs down.
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