Breads
Traditional Irish Soda Bread
The Quirky Foodster Team
Ingredients
- 450 g (3 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 400 ml (1 2/3 cups) buttermilk
Method
- Preheat oven to 200°C (400°F) and lightly flour a baking tray.
- Combine flour, baking soda and salt in a large bowl.
- Make a well in the center and pour in the buttermilk, mixing quickly with your hands until just combined into a soft, shaggy dough.
- Turn the dough onto a floured surface and shape gently into a round, without over-kneading.
- Place on the baking tray and cut a deep cross into the top with a sharp knife.
- Bake for 35–40 minutes until golden and the loaf sounds hollow when tapped on the base.
Introduction: Made without yeast using bicarbonate of soda as a raising agent, soda bread became widespread in Ireland due to the country's soft wheat, which was unsuitable for traditional yeasted bread, and remains a daily staple.
Cultural Background: Made without yeast using bicarbonate of soda as a raising agent, soda bread became widespread in Ireland due to the country's soft wheat, which was unsuitable for traditional yeasted bread, and remains a daily staple.
Tips: Handle the dough as little as possible; over-mixing will result in a dense, tough loaf rather than a light, tender crumb.
Variations: A wholemeal version using half wholemeal flour is very common, along with brown soda bread made entirely with wholemeal flour. Naturally vegetarian; can be made vegan using a plant-based buttermilk substitute (plant milk with a little vinegar or lemon juice).
Storage: Store wrapped at room temperature for up to 2 days; soda bread is best eaten fresh.
Reheating: Warm slices in a 160°C (320°F) oven for a few minutes, or toast.
Nutrition: Per serving (approx.): 180 kcal, 1g fat, 36g carbohydrate, 6g protein.
FAQs:
Q: Why does the bread need a cross cut into it?
A: It helps the loaf cook evenly and, according to folklore, wards off bad luck.
Q: Can I use regular milk instead of buttermilk?
A: Buttermilk's acidity is needed to activate the baking soda; if using regular milk, add a tablespoon of lemon juice or vinegar per cup.
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