Real Traditional Irish Soda Bread

A recipe passed down through an Irish family for many generations contains none of the modern supplements like yeast or sugar. This is a simple, very effective recipe.

Step: 1

Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.

Step: 2

Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.

Step: 3

Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

Per Serving: 252 calories; protein 8.5g; carbohydrates 50.6g; fat 1.2g; cholesterol 2.5mg; sodium 380.2mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.