In honor of St. Patrick’s day we give you this still from the simultaneously captivating and unwatchable film Leprechaun in the Hood (special thanks to Dough on the Go! for insisting that we watch until the very end when the Leprechaun raps) and from our expanding comments section a recipe for Irish soda bread:

This is the other half of Homegrown Revolution here, and I have to say I am not thrilled with the recipe my comrade in arms decided to post as representative of the best of quick breads. For years I’ve been making a much better whole wheat-ish quick bread (which he seems to have forgotten) and this is how it goes:

Irish Brown Soda Bread

1 3/4 c. all purpose flour
1 3/4 c. whole wheat flower
3 T. toasted wheat bran
3 T. toasted wheat germ
2 T. old fashioned oats
(note: change up or skip these nuggety bits as necessary–they just add texture)
2 T packed brown sugar
1 t. baking powder
1/2 t. salt
2 T. chilled unsalted butter cut into pieces
2 cups or so of buttermilk

Preheat oven to 425
Butter a 9 inch loaf pan

Combine first 8 ingredients in a large bowl and mix. Add the butter and rub it into the flour. Stir in the buttermilk until a soft dough forms and you can scrape up all the dry bits. Don’t overwork. It is fairly wet dough. Put it in the loaf pan and bake about 40 minutes — do the toothpick test in the center to make sure. Turn it out of its pan, and let it cool on a rack.

This is a nutty, wheaty, slightly sweet bread. The original recipe came from an ancient Bon Appétit.