Irish soda bread is irresistibly easy to make, and with no yeast or a long rising, also very quick. Irish flour is very soft and is difficult for baking yeast-leavened breads, hence the development of a bread using baking soda.
The bread can (and was) made with all white flour but the dough is hard to handle so I prefer a mix of the two. For a light bread work quickly and don’t over process. A light hand will guarantee success.
Soda bread can also be made using wholewheat/grain flour and is also known as Wheaten Bread
- 9 oz./250 g. strong white flour
- 9 oz./250 g. wholegrain wheat flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. bicarbonate of soda
- 18 fl oz./500 ml. buttermilk
Steps to Make It
- Heat the oven to 200 C/400 F/Gas 6.
- In a large bowl, mix together the flours, salt, and bicarbonate of soda. Add the buttermilk and stir to form a loose dough.
- Lightly dust the work surface with flour and turn out the dough. Knead the dough gently until smooth.
- Shape the dough into a ball and flatten to roughly 2 inches thick. Using a sharp knife lightly slash the surface of the dough in the shape of a cross.
- Place the dough on a greased, baking sheet and bake in the oven for 30 to 35 minutes until well risen and a light brown color.
- Leave to cool. Serve and enjoy!
- Prep:30 mins
- Cook:35 mins
- Yield:1 loaf (12 servings)
|Nutritional Guidelines (per serving)|