Irish Soda Bread
A quick loaf of all-purpose and whole wheat flour raised with baking soda and buttermilk, no yeast. Handle the dough lightly and bake it at once.
Soda bread rises from the reaction between baking soda and the acid in buttermilk, which starts the moment they meet, so the loaf goes into the oven within minutes of mixing. Kneading builds gluten and makes the crumb tough; a few turns to bring the dough together is enough. The deep cross cut in the top lets heat reach the center and keeps the crust from splitting at random. If you have no buttermilk, stir 2 tbsp lemon juice into enough whole milk to make 420 ml and let it stand for 10 minutes, until it thickens slightly.
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Ingredients
for 10Ticks stay put if you leave and come back.
Method
7 stepsRead it through once before you start the pan.
Storage
- Freezer
- Up to 2 months
- Room temperature
- Up to 2 days
Wrap the cooled loaf in a clean kitchen towel and keep it at room temperature. To freeze, slice the loaf first and wrap the slices tightly in plastic wrap; toast slices straight from frozen.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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