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/250g strong white flour
- 9 oz/250g wholegrain wheat flour
- 1 ½ tsp salt
- 1 ½ tsp bicarbonate of soda
- 18 fl oz/500ml buttermilk
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 5cm/ 2in 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 30-35 mins until well risen and a light brown color.
- Leave to cool.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|