Irish soda bread
A crusty loaf with no yeast and no kneading, raised with bicarbonate and buttermilk. Best warm with butter and jam.
- 50 min10 prep · 40 cook
- EasyDifficulty
- 210 kcalper serving
Ingredients
- Plain flour (or half wholemeal)450 g
- Bicarbonate of soda1 tsp
- Salt1 tsp
- Buttermilk400 ml
Steps
- 1
Heat the oven to 220 °C and dust a baking tray with flour.
- 2
Mix the flour, bicarbonate and salt in a bowl and make a well in the middle.
- 3
Pour in most of the buttermilk and mix quickly with your hand into a soft, slightly sticky dough. Add the rest if it looks dry.
- 4
Shape into a round without kneading, place on the tray and cut a deep cross on top.
- 5
Bake for 15 minutes, then lower to 200 °C and bake until it sounds hollow when tapped underneath.
- 6
Wrap in a clean tea towel to keep the crust soft and let it cool a little before slicing.
Tips and questions
- What can I use instead of buttermilk?
- Stir 1 tablespoon of lemon juice into 400 ml of milk and leave it for 10 minutes, or use thinned natural yogurt.
- Why is my soda bread dense?
- It was overmixed or left to sit before baking. Mix briefly and get it in the oven straight away, as the soda starts working at once.
- How long does it keep?
- It is best on the day; after that, toast it. It freezes well, sliced, for up to a month.
Enjoy your meal!
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