The one complaint I have about the book is that it’s completely devoid of pictures so I never know what the bread is supposed to look like, either in process or when it’s done. This AM I decided to google what I was baking and found a very similar recipe called St. Brigid’s Oatcakes, that contained a wee bit of history about this bread:

These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws

I found this after I had already inserted the loaves (farls) for baking and neglected to keep them in the “round” position. Oh well, for lack of a picture. Never the less, my unbaked bread looked a lot like the picture so I was happy.

The aroma as it bakes is slightly nutty and sweet, nearly like cornbread. True to the quote above, the baked cakes are slightly chewy. I was impressed with the rise considering that only buttermilk and baking soda were involved. I’ve baked other types of “soda” breads that came out rather flat – not so with these. Wish me luck on munching my way through these “farls”!