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Irish Soda Bread

Round loaves of soda bread were traditionally baked on a heated griddle over the fire and had a lovely crisp crust. The bread is moist, close-textured and delicious, with a distinctive flavour which comes from the soda and buttermilk.

ingredients

makes 1 large loaf
450 g (1 lb) plain wholemeal flour
100 g (4 oz) plain flour
50 g (2 oz) rolled oats
5 ml (1 tsp) bicarbonate of soda
5 ml (1 tsp) salt
about 450 ml (3/4 pint) buttermilk

method

1. Put the flours, oats, bicarbonate of soda and salt in a large bowl and mix together. Add enough buttermilk to mix to a soft dough.

2. Knead very lightly, then shape into a large round and place on a greased baking sheet. Cut a deep cross in the top. Bake at 230°C (450°F) mark 8 for 15 minutes, then reduce the oven temperature to 200°C (400°F) mark 6 and bake for a further 20-25 minutes or until the loaf sounds hollow when tapped on the bottom. Eat while still warm.

What did you think?

9 people have helped to review this recipe. Thankyou!

Oats?
posted by William @ 12:17PM, 7/26/09
There's no real problem with the recipe, but for real, traditional Irish soda bread, don't put oats in.
Flour, Salt, Soda and Buttermilk is all that goes into the mix.

By all means add oats if you want, there's no right or wrong about it with cooking and baking - make what you like and hang the rest!

The real deal though? No oats.

I love making soda bread - I've got 2 tubs of buttermilk in the fridge waiting to be turned into some right now.
Heck I might even try one with oats just for fun!

Try making it with wholegrain Spelt flour - it makes a really nice mid-brown coloured loaf (or sieve out the brown bits for a nice light white spelt-soda loaf). Dove's Farm make a nice one (organic too).
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