Irish Soda Bread

Irish bread is very juicy, light, and quick to make, as it uses baking soda instead of yeast, avoiding the lengthy kneading and rising process. Since it contains wholemeal flour and oats, and you can also add molasses for color and flavor, which is an excellent source of iron, this bread is also suitable for those who prefer a healthier diet. In Ireland, the bread is usually served as a side to hearty meat stews, and it is best when still slightly warm, spread with butter.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Flour, Wheat, bread flour

  • 250 g Flour, Whole wheat

  • 50 g Oat bran, raw

  • 1.5 teaspoons Salt, table

  • 1.5 teaspoons Baking powder

  • 400 ml Milk, sour

  • 2 spoons Molasses

Steps

  1. Preheat the oven to 230 degrees Celsius. Line a low baking dish with parchment paper.

  2. In a bowl, add both types of flour, oats, salt, and baking soda. Mix the ingredients well, then pour in the buttermilk and molasses, if using. Mix until the flour absorbs the liquid, then gently and quickly knead the dough with your hands. If necessary, add a little more flour, but do not overdo it: the stickier the dough, the juicier the bread.

  3. Transfer the dough to the baking dish and shape it into a loaf about 5 centimeters high. Score the top with a knife in a cross shape, about 1 cm deep.

  4. Place the baking dish in the preheated oven. Bake the loaf for 15 minutes, then reduce the temperature to 200 degrees Celsius and bake for another 20-25 minutes. The bread is done when it sounds hollow when tapped on the bottom with your knuckles.

  5. Transfer the baked bread to a wire rack and let it cool until lukewarm.

Nutrition Information (Per 100g)

  • Calories: 333.45 kcal
  • Fat: 1.77 g
    • Saturated Fat: 0 g
  • Carbohydrates: 69.62 g
    • Sugars: 0.18 g
  • Protein: 11.84 g
  • Fiber: 6.54 g

Advice

Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added. If desired, you can also use whey. Molasses is a by-product of sugar production and is often used in baking as it extends the shelf life of bread and cakes. Dark molasses contains a lot of iron.