Irish Soda Bread
Growing up in Ireland this bread was a common staple. My favourite way to eat it was lightly toasted with a generous slab of butter which would slowly melt into golden deliciousness.
This is my favourite (and only bread) I make, because it is so ridiculously easy to make. No yeast, no proofing, no waiting for dough to rise, no dilly dallying.
There are many recipes online that call for eggs and butter and sugar etc. But genuine soda bread is simple and true.
Irish Soda Bread
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Amount Per Serving
Calories from Fat 117
% Daily Value *
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrates 308g
Dietary Fiber 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 170g plain flour
- 170 g whole-wheat flour
- (Personally, I use only whole-wheat flour)
- ½ tsp salt
- ½ tsp bicarbonate soda
- 230ml buttermilk / Laban Rayib in Egypt
- (If you don’t have buttermilk leave milk with two tsp of white vinegar standing in a cup for twenty minutes in a warm place).
- 1. Preheat oven to 200c/400F
- 2. Add flours, bicarbonate soda and salt in a mixing bowl and stir.
- 3. Add buttermilk in a well in middle of flour.
- 4. Mix to form a dough. If it is too sticky add more flour, too dry add more buttermilk or a splash of water.
- 5. The dough should be stiff but not too dry or too sticky.
- 6. On a floured surface roll the dough into a round ball and flatten to form loaf shape.
- 7. Cut a cross on top of bread and pop into oven for around 20-30 minutes until the loaf sounds hollow when tapped.
Sincerely Suki https://sincerelysuki.com/