Saturday 26 November 2011

Irish Soda Bread

Soda Bread is one of those things I really do miss from back home. The recipe itself is super easy with the key ingredient being that of Bi-cardonate of Soda. In the past I have been unable to find it here in Amsterdam but a trip to an ex-pat shop was a success so happily I am able to make it again.
The recipe that I used is the one that my father used when I was a kid and I followed it to the letter. Modern versions of the recipe use butter milk and also add some porridge oats to the bread but to be perfectly honest the traditional way is easily the best. Also the whole process of getting the bread together takes about 5 minutes, so you really have no excuse not to try this.


230g (1 cup) white flour
230g (1 cup) wholemeal flour
235ml (1 cup) milk
2 tsp bi-carbonate of soda
Pinch of salt

Cooking Utensils 
Large mixing bowl
Wooden spoon
Baking tray
Weighing scales

Pre-heat oven to 200C


- Sieve white flour, bi-cardonate of soda & salt into your mixing bowl


- Add whole meal flour & mix mixture completely with your hands.

- Form a well in the middle of the flour and add half of your milk and stir with the spoon
- Add remaining milk and mix until all flour mixture is combined

- Transfer to a floured tabled and kneed the mixture for approx 1 minute

- Form a circle with your bread mixture and make a ‘cross’ with a knife on top & transfer to your floured baking tray
- Bake in a pre-heated oven (200C) for 30 minutes
Tap the base of the bread when it sounds hollow like a drum it is ready

- Wrap the bread in a tea towel until it cools (this will keep the crust fresh & crispy)

- Serve as desired, my personal favourite is Irish Smoked Salmon with spring onion


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