PREP TIME: 10mins COOKING TIME: 25mins

One of the first breads I baked and still love and its ready in 30minutes. I am not Irish but have a dear (and very entertaining) Irish friend who once told me it comes close to his mothers, and that is good enough for me.

Makes 1 large loaf – recipe can easily be halved for a smaller loaf

 

SERVING SUGGESTION

See kitchen stories

WHAT YOU WILL NEED

Flat Baking Tray

Wooden Spoon with a thickish handle

 

INGREDIENTS
  1. 250g of plain flour (extra for dusting)
  2. 250g of wholemeal flour
  3. 7g salt (1 + 1/2 teaspoons of salt)
  4. 2 teaspoons bicarb of soda
  5. 1 tablespoon castor sugar
  6. 50g unsalted butter cut into cubes
  7. 300/350ml buttermilk *

No Buttermilk? Just add 2 tablespoons of  lemon juice or white wine vinegar to milk and leave for 15min

METHOD
  1. Heat your oven to 190c and lightly flour your baking sheet
  2. Sift the flours, salt, bicarb and sugar into a large bowl and add back any bran (from the wholewheat flour) still left in the sieve
  3. Rub the butter with your fingertips into the four mixture until you form ‘dried breadcrumbs’
  4. *Lets be quick here: Then add the just enough buttermilk (you might not need it all) to make a soft dough
  5. Transfer the dough to the baking sheet and with minimum handling bring the dough together with your hands
  6. With a floured wooden spoon make a dent of 2cm deep in the shape of a cross on the top of the bread (see pic)
  7. Bake in the oven for 35 minutes until the soda bread has risen and is golden brown with no greyness in the cross.
  8. Remove to a wire rack to cool
KITCHEN NOTES

QUICK TO THE OVEN:

The reason we are trying to be quick here is when the dried bread ingredients (alkaline) mixes with the wet ingredients (acid) the raising agent (i.e the bicarb) will start working. Ideally we want to have this bread in the oven as quickly as possible before the bicarb finishes is rising magic. Soda Bread will only rise a little as it does not contain any yeast.

NEW INGREDIENT:

Buttermilk 

Aah Irish Soda Bread, I have impressed many a guest either at home or when hosting a long table by just quickly whipping up this. Best eaten straight away although left over bread makes good toast and even better croutons. In my eating ‘nose-to-tail’ phase, I liked to serve this with a crispy chicken skin butter I made but a good handmade whipped butter is also so good.

When on holiday I pre-measure all the dry ingredients together into plastic bags ready to just add the wet ingredients to rustle up a fresh loaf in no time,  making me look super organised (which I am not!) and clever (which I might be).

PS: For some bazaar reason I love my Irish Soda Bread with Bovril Butter, this was off course before I knew what went in it! I will just have to look for a veggie umami substitute and don’t even mention the M word or worse the V word – I made my choice many years ago : )

PREP TIME: 10mins COOKING TIME: 25mins

One of the first breads I baked and still love and its ready in 30minutes. I am not Irish but have a dear (and very entertaining) Irish friend who once told me it comes close to his mothers, and that is good enough for me.

Makes 1 large loaf – recipe can easily be halved for a smaller loaf

 

SERVING SUGGESTION

See kitchen stories

WHAT YOU WILL NEED

Flat Baking Tray

Wooden Spoon with a thickish handle

 

INGREDIENTS

  1. 250g of plain flour (extra for dusting)
  2. 250g of wholemeal flour
  3. 7g salt (1 + 1/2 teaspoons of salt)
  4. 2 teaspoons bicarb of soda
  5. 1 tablespoon castor sugar
  6. 50g unsalted butter cut into cubes
  7. 300/350ml buttermilk *

No Buttermilk? Just add 2 tablespoons of  lemon juice or white wine vinegar to milk and leave for 15min

METHOD

  1. Heat your oven to 190c and lightly flour your baking sheet
  2. Sift the flours, salt, bicarb and sugar into a large bowl and add back any bran (from the wholewheat flour) still left in the sieve
  3. Rub the butter with your fingertips into the four mixture until you form ‘dried breadcrumbs’
  4. *Lets be quick here: Then add the just enough buttermilk (you might not need it all) to make a soft dough
  5. Transfer the dough to the baking sheet and with minimum handling bring the dough together with your hands
  6. With a floured wooden spoon make a dent of 2cm deep in the shape of a cross on the top of the bread (see pic)
  7. Bake in the oven for 35 minutes until the soda bread has risen and is golden brown with no greyness in the cross.
  8. Remove to a wire rack to cool

KITCHEN NOTES

QUICK TO THE OVEN:

The reason we are trying to be quick here is when the dried bread ingredients (alkaline) mixes with the wet ingredients (acid) the raising agent (i.e the bicarb) will start working. Ideally we want to have this bread in the oven as quickly as possible before the bicarb finishes is rising magic. Soda Bread will only rise a little as it does not contain any yeast.

NEW INGREDIENT:

Buttermilk 

KITCHEN STORY

Aah Irish Soda Bread, I have impressed many a guest either at home or when hosting a long table by just quickly whipping up this. Best eaten straight away although left over bread makes good toast and even better croutons. In my eating ‘nose-to-tail’ phase, I liked to serve this with a crispy chicken skin butter I made but a good handmade whipped butter is also so good.

When on holiday I pre-measure all the dry ingredients together into plastic bags ready to just add the wet ingredients to rustle up a fresh loaf in no time,  making me look super organised (which I am not!) and clever (which I might be).

PS: For some bazaar reason I love my Irish Soda Bread with Bovril Butter, this was off course before I knew what went in it! I will just have to look for a veggie umami substitute and don’t even mention the M word or worse the V word – I made my choice many years ago : )