|Nutritional Guidelines (per serving)|
|Servings: 1 loaf (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
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!