Recipit: Irish Soda Bread in 3 types

 Type I
Dry ingredients:
all purpose flour: 3 cups
(combine with 1 cup of whole grain flour + 2 cups of all purpose flour + 2 tbs of flex seed is also Okay.)
Baking Soda: 1 tsp
Salt: 1 tsp
Sugar: 2 tbs
mix well.

Liquid ingredients:
Buttermilk: 1.5 cup (less than 1.5 cup milk + 1.5 tbs white vinegar/lemon juice is also Okay.)
Vegetable Oil: a quarter of cup
add into dry ingredients.

 pour the dough into an oiled loaf pan(9*5 in). . 375'F@45 mins.

cold down the bread in a shelf, make sure cold air going through from the bottom.

Type II
Dry ingredients:
all purpose flour: 3 cups
(combine with 1 cup of whole grain flour + 2 cups of all purpose flour + 2 tbs of flex seed might also Okay.)
Baking Soda: 1 tsp
Baking power: 1tbs
Salt: 1 tsp
Sugar: 1/3 cup
mix well.

Liquid ingredients:
Egg: 1beat
Buttermilk: 2 cup (less than 2 cup milk + 2 tbs white vinegar/lemon juice is also Okay.)

Mix Dry and Liquid Ingredients well.
then add,
melted milk-butter : 1/4 of cup
mix well.

 pour the dough into an oiled loaf pan(9*5 in). 325'F@65~70 mins.
wrap the bread with alumina foil over a night for better favour.

Type III
pre-heat oven to 400'F/200'C.
Dry ingredients:
all purpose flour: 3 cups
(combine with 1 cup of whole grain flour + 2 cups of all purpose flour + 2 tbs of flex seed might also Okay.)
Dulse (type of seaweed, found at health food stores. But you can substitute nori.):3 tbs
Baking Soda: 1 tsp
Salt: 1 tsp
mix well.

Liquid ingredients (total 250ml):
Yogurt: 6 tbs (90ml)
Water: 2/3 cup (160ml)
Mix Dry and Liquid Ingredients well by hand.

pour the dough intoan oiled loaf pan(9*5 in). Baking for 10 mins. Lower heat t 3250'F/180'C for about 25 mins, till toothpick comes out dry.
Allow to cool completely before slicing.
If not servicing immediately, wrap the bread with alumina foil.