irish soda bread recipe

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prepare ahead?

You can par bake the loaf and freeze. Just bake loaf for 45 minutes with the foil on then cool the loaf on a rack and freeze. To reheat, preheat the oven to 200C (400F) and bake straight from the freezer on a baking tray for 20 minutes or until the loaf is deep golden brown.

variations for fun

seeded bread – Geraldine likes to sprinkle her bread with mixed seeds such as sunflower, sesame and pumpkin seeds before baking.

browner version – replace some of the wholemeal flour with oat bran and rolled oats for a higher fibre kick.

troubleshooting guide

too wet – If the crumb is soggy after the loaf has cooled it means it is underbaked. Next time bake for longer. If the bread is browning too much, just cover with foil and keep baking.

loaf sticking to the tin – this bread tends to form a lovely crust as it bakes but I like to line the tin with baking paper to be on the safe side.

bread too crumbly – The mixture is very crumbly before it is baked but it comes together in the oven. If the final loaf is still too crumbly, use more buttermilk next time.

soapy flavour – excess baking soda will give a soapy flavour. I’ve erred on the low side of soda in this recipe. Make sure you have added the correct amount.

tough texture – this bread is unusual in that we don’t want to develop the gluten to get the texture. Overmixing will toughen this bread. Next time mix less. Using normal wholemeal flour (not bread or strong flour) may help too.

loaf too flat – we’re relying on the bircarb soda to do the raising for us. If your soda is old it can lose some of its leavening power. Next time makes sure your soda is fresh or use more. Be careful though because too much soda will give a soapy flavour.

crust too soggy – Another symptom of underbaking. Next time bake longer. Also make sure the loaf isn’t covered when its cooling as the steam can make your crust soggy.

burned – If the bread is browning too much, just cover with foil and keep baking.

can’t find buttermilk? – Replace with half milk and half natural yoghurt.

serving suggestions

Brilliant breakfast served warm from the oven or toasted with a generous slab of butter and a little honey. Also great with peanut butter.

Or do as the modern Irish do and serve slathered with hummus.

leftover potential

Slice any leftovers and freeze in a plastic bag. For an almost instant breakfast just pop a slice straight from the freezer into the toaster.

related links

nil.

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irish soda bread recipe
makes 1 loaf
400g (14oz) wholemeal bread flour
300g (10.5oz) plain or all-purpose flour
1 teaspoon salt
1 tablespoon bicarbonate soda
500g buttermilk

1. Preheat oven to 180C (350F). Line a loaf tin with baking or parchment paper.

2. Combine both flours, salt and soda in a bowl.

3. Make a well or depression in the centre of the flour mixture and add the buttermilk. Stir with a fork until only just combined and still lumpy. Best to err on the side of undermixing.

4. Scoop the crumbly dough into the loaf pan.

5. Bake for 50 minutes – 1 hour or until bread is deeply golden brown.

6. Cool in the tin for a few minutes then turn out onto a wire rack to cool further.