Description
This classic Irish Soda Bread recipe yields a rustic, golden-brown loaf with a crisp crust and tender crumb, made without yeast by using baking soda and buttermilk. Perfect for a quick homemade bread, it combines all-purpose and wholemeal flours for a hearty flavor and wholesome texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (260 grams)
- 2 cups wholemeal flour (260 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 2 cups buttermilk
- 1 small egg (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400° Fahrenheit (200° Celsius) to ensure it is hot and ready for baking the soda bread.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, wholemeal flour, salt, and baking soda. Stir well to evenly distribute the ingredients.
- Add Buttermilk and Form Dough: Pour in the buttermilk and mix with a wooden spoon until the flour absorbs all the liquid. Use your hands to bring the dough together, kneading gently 2 or 3 times if needed to form a cohesive dough.
- Shape and Prepare for Baking: Transfer the dough onto a baking sheet lined with baking parchment and shape it into a loaf. Brush the top with the beaten egg to give a lovely golden finish when baked.
- Bake the Bread: Place the loaf in the preheated oven and bake for about 30 minutes, until the top is golden brown and the bottom sounds hollow and hard when tapped.
- Cool and Serve: Remove the bread from the oven and allow it to cool before slicing to retain its structure and flavor.
Notes
- Use fresh buttermilk for best results; it helps activate the baking soda to make the bread rise.
- Brush the loaf with egg wash to get a shiny and golden crust, but you can skip this if you prefer a matte finish.
- This bread is best eaten fresh but can be stored wrapped in a cloth at room temperature for 2 days.
- Slicing the bread while still warm may cause it to crumble.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish