There is nothing more gratifying than making bread, the whole process is so rewarding and relaxing. Some people don’t do it because they think it’s difficult and complicated.
Well don’t fear, this soda bread it’s easy to do, zero complications, no mixing machine and absolutely delicious.
My friend Simon loves soda bread (at least we think he does) it’s kind of a long story and we always have a laugh pretending he is from Ireland, where this bread is traditionally eaten.
- 200g wholemeal flour
- 300g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 450ml buttermilk (or yoghurt)
- Pinch of sugar
- Melted butter for brushing
First preheat the oven to 190C, make sure the oven is ready to go once the bread is ready. Prepare a baking tray, with lightly floured baking paper.
Mix all the dry ingredients into a large mixing bowl and stir.
Create a well in the centre and pour in the buttermilk, mix with a large spoon to form a soft sticky dough. Add more liquid if necessary, but be careful it shouldn’t be too wet.
Make a ball shape and place it on the tray that you already had prepared.
Sprinkle a bit of plain flour, cut a cross on the top, and bake for about 40 minutes or until the loaf sounds hollow when tapped and it has a golden colour
Once it’s ready you can dig in! soda bread is best when it’s fresh.
Hope it all comes out as you like and with that, I will leave you with this quote from the site for The Society for the Preservation of Irish Soda Bread:
“Just like the bagpipes weren’t invented by the Scots, the chemical reaction that makes Soda Bread what it is, wasn’t invented by the Irish. The earliest reference to using soda ash in baking bread seems to be credited to American Indians using it to leaven their bread. Pearl Ash was used prior to 1800 to make flat cakes on hot rocks by combining it with an acidic ingredient in the dough. However, as the Scots have made the bagpipe their instrument, the Irish have made Soda Bread theirs.”