Freshly baked soda bread and butter is the perfect accompaniment to Irish Stew. Soda bread was originally prepared in Ireland because bread made with home-produced flours did not rise properly with yeast. The original soda bread was more like the griddled white farls rather than the hearty wholemeal loaves served with stews. In parts of Ireland, wholemeal soda bread is referred to as “wheaten bread” and “soda bread” is reserved for white farls. Whilst there is no longer a challenge presented by the flours, soda bread continues to be produced for its unique sweet taste and texture. This is also a great bread to make if time is short as it does not need to prove or be kneaded. This bread is best eaten on the day that it is baked, but if you have any left over, you can use it to make toast.
Ingredients (for one large loaf):
350g wholemeal flour 150g plain flour 100g rolled oats 1 tsp bicarbonate of soda 1 tsp salt 1 carton of buttermilk (284ml)
Method:
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Mix the flours, oats, bicarbonate of soda and salt in a large bowl until evenly distributed.
- Pour the buttermilk into the flour mixture. Half fill the buttermilk carton with cold water and add this into the bowl.
- Stir the buttermilk and water into the flour mixture until a sticky dough forms.
- Tip the mixture onto the baking tray and gently shape into a round loaf, aiming for a diameter of approximately 20cm. Score a cross on the top.
- Bake for 35-40 minutes and test the loaf by tapping the base. If there is a hollow sound, transfer the loaf to a wire rack to cool down a little. If there is no hollow sound, return the bread to the oven. Check the bread at 5 minute intervals until baked through.
- Cut the soda bread into thick wedges and serve warm, spread generously with butter.