Ian's Irish Soda Bread Recipe
An essential for St Patrick's Day is fresh buttered Irish Soda Bread and we think it’s too good to enjoy only once a year.Soda bread is ideal for first time bread bakers and those who don’t have two days to wait for a loaf of sourdough.
The blend of plain and wholemeal flours as well as the addition of rolled oats lends it a slightly coarse, nubbly texture and rustic flavour that just screams Felicity Kendal in The Good Life. Don’t be tempted to skimp on the buttermilk as its acidity is required to kickstart the bicarb soda, giving the whole thing its lift. Salt and honey work to round out the palate without overwhelming in taste.
Soda bread requires no proving or kneading. In fact, it only requires light handling and comes together in just a few minutes. It is as good with smoked fish as it is with cheese. We love it simply served warm with lashings of your best butter.
- 120 gm plain flour
- 185 gm wholemeal flour
- 40gm rolled oats (plus more to sprinkle on top)
- ¾ tsp salt
- ¾ tsp bicarb soda
- 270 gm buttermilk
- 1 tbsp honey
- 25gm melted butter
- Preheat oven at 180C
- Mix the dry ingredients together - flours, oats, salt and bicarb together.
- Mix the buttermilk and honey together, in a separate bowl.
- Add the buttermilk mixture to the flour mix.
- Mix gently together with a fork or spoon. (It’s important not to over mix)
- Turn the dough out onto a lightly floured surface and shape into a round.
- Place on a baking paper-lined baking tray.
- Slash a cross on the top of the bread, sprinkle the extra oats on top.
- Bake for 45 mins at 180˚C or until ready. (When ready it will sound hollow when tapped on the base)
- Remove from the oven and brush the top and sides with the melted butter.
- Leave to cool for about 10 mins (if you can wait that long) before cutting. Eat with lots of butter.
By Ian Alexander