Irish soda bread

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• Dr-Nickyboi44

  02 December 2010

  Dr-Nickyboi44 commented on this recipe

  I normally make normal bread with yeast but had run out of yeast so made this with 250g of Plain flour and 250g Bread flour plus all the other ingredients. I made butter milk with 500ml of semi skimmed milk and white wine vinegar (left for 5-10 mins) to turn it into buttermilk. The result? Fantastic!!! The family love it and I continue to make it. The oats are a nice touch which give great texture. The good old Irish they are soooooo clever :-)

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• soosy

  22 December 2010

  soosy commented on this recipe

  i made this bead and it was really good , not with the bicarbonate taste some soda bread has .. ..will make again for christmas to serve with smoked salmon

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• Gem

  08 January 2011

  Gem commented on this recipe

  Wow, this bread is amazing! I used 250 live yoghurt and 250 semi skimmed milk and it worked really well. Big loaf that will last and boyfriend is tucking in now saying that its the best bread he's ever had! Much easier not having to use yeast and waiting to rise. Cooked in the right time and I am really chuffed. Love the oats in it as mega healthy and next time will add some seeds and try different things! Love it, thankyou and thanks for the advice about buttermilk substitutes. I used my own made live yoghurt from my easiyo, fab!

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• Gem

  08 January 2011

  Gem rated and commented on this recipe

  

  Forgot to rate!

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• Michaelsmum

  11 January 2011

  Michaelsmum commented on this recipe

  Hello, I tried this recipe last night. My uncooked result was quite dry, like normal bread dough, and took a lot of effort to bind together. (I use half butter milk and, because I didn't have enough, half greek yoghurt.) The end result was rather quite heavy. Should I have added more milk to make it bind easier and to avoid kneeding? I also cooked it for an extra 15mins and it was still heavy. Would more cooking have improved it? Tahnks for your advice.

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• Michaelsmum

  11 January 2011

  Michaelsmum commented on this recipe

  I feel so embarassed that everyone else succeeded where I failed. I couldn't tap the bottom as it stuck like cement to the baking tray (yes, I floured it with plain!) The tray had to soak in the sink overnight :(

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• Caz

  12 January 2011

  Caz rated and commented on this recipe

  

  This recipe needs revising. At the least, it should warn about the quantity of liquid & say something like "add enough of the buttermilk to get a soft dough". At best, I'd advise reducing the quantity of buttermilk. I've ended up with a ghastly oversoft mess which no way would hold a round shape. It's a crime to waste ingredients in this way. For what it's worth, it's in the oven, spreading like a map of Europe over the baking sheet, but I am not at all pleased.

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• Dan Thunder

  16 January 2011

  Dan Thunder commented on this recipe

  This has worked perfectly each and every time I've tried it. In fact my mum's a bit miffed because she's been trying to find a good recipe for years and I did it first time out! Fantastic with soups and stews. I often mix the dry ingredients together the night before and then in the morning I can mix in the buttermilk and have some fresh bread to take to work with me! Not sure why people are having problems though, I've used the exact measurements provided and it's always the right consistency. Maybe some people are using large porridge oats which don't absorb the liquid as quickly?

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• Dan Thunder

  16 January 2011

  Dan Thunder rated and commented on this recipe

  

  Forgot to rate!

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• scraggs7

  02 February 2011

  scraggs7 commented on this recipe

  please can we have a GLUTEN FREE recipe for soda bread.

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• sarahMH

  03 February 2011

  sarahMH rated and commented on this recipe

  

  This is my second time making soda bread, and this recipe is the best so far...absolutely gorgeous. Going to make broccoli soup in a minute to dunk it in!

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• Odie

  11 February 2011

  Odie rated and commented on this recipe

  

  Made this recently as I've discovered I have a yeast and dairy allergy. I used rice milk with lemon juice to get the buttermilk consistency. I would definitely reduce the amount of liquid as my dough was quite sloppy and made a flatter than normal bread. Still tasted great though. Tasted fab with your Carrot and Coriander soup.

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• marmar

  17 March 2011

  marmar commented on this recipe

  so in Canadian terms, 2 cups of flour, 2cups of ww flour, 1cup of rolled oats, 1/8 cup is 30 gms..2 cups of buttermilk!! making it now!!!

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• Fatso

  28 March 2011

  Fatso rated and commented on this recipe

  

  Excellent recipe, I use whatever I have in place of buttermilk, be it milk and lemon or sour cream, natural yoghurt, hazelnut yoghurt etc.. still works every time - very quick and very easy

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• Benny

  05 May 2011

  Benny commented on this recipe

  Just baked my first ever loaf. Absolutely delicious and simple to make! I won't be going back to bland store bought bread anymore.

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• Benny

  05 May 2011

  Benny rated and commented on this recipe

  

  ooops...forgot to rate. 5*

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• same965

  07 May 2011

  same965 rated this recipe

  

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• Kieran Feighery

  11 May 2011

  Kieran Feighery commented on this recipe

  I found the recepie to be VERY wet so I doubled the flour, which was too dry so added another 250ml buttermilk, which was perfect but made a LOT of bread. I'll test the recepie with 400ml buttermilk next time and see if that comes out better.

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• Odelle

  22 May 2011

  Odelle rated and commented on this recipe

  

  Delicious! I add 2 teasp. of salt, 2 0Z. Wheatgerm, 2 0Z. Bran, 2 teasp. Bicarb. 2 teasp. Cream of Tartar, 100g. Spelt flour (Doves), 100g. White Plain flour, 300g. Wholemeal plain flour, 2 tablespoons Medium Oatmeal, Omit the porridge oats, Mix carton buttermilk with plain yoghurt to make 500mls. Approx. Rub in 1 0Z. Butter, Bake in a deep 9" cake tin, 200 C. fan oven for 45 mins, then when well risen & browning, reduce heat to 180 C. for approx 40 mins. (Depending on the heat of your oven). Remove from tin for last 10-15 mins until sounds hollow when knocked on the bottom. A tasty, nutty flavoured, healthy loaf. It's the only bread I eat....Wonderful! Odelle.

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• BlondeBaker

  12 June 2011

  BlondeBaker rated and commented on this recipe

  

  OMG Yum Yum Yum - this bread is gorgeous! I was a bit concerned how wet the dough was but the bread turned out beautiful! Will definitely be making this a regular!

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http://www.bbcgoodfood.com/recipes/1432/

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Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter , cut in pieces
• 500ml buttermilk

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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Takes 45-55 minutes

(for up to 1 month)

Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter , cut in pieces
• 500ml buttermilk

Per slice

296 kcalories, protein 11g, carbohydrate 56g, fat 5 g, saturated fat 3g, fibre 5g, salt 1.21 g

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