Irish soda bread

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• Alan (cramlington, uk)

  20 June 2011

  Alan (cramlington, uk) rated and commented on this recipe

  

  This recipe is fantastic. I'm Irish and have tasted many different soda bread. The ingredients are spot on. The only thing one needs to be careful with is the amount of buttermilk one uses and not to over kneed the dough. I've made this recipe many times now and have found using just below 500ml of buttermilk keeps the consistency of the dough just right. I normally use 480 to 500ml. I bake at 200 degrees for between 35-40 minutes. The result is always perfect. My girlfriend had never had soda bread before and now is an avid fan!

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• kikimac

  08 August 2011

  kikimac rated and commented on this recipe

  

  This is a really great easy recipe, as i'm irish myself i've sampled numerous soda breads over the yrs but have to say this is my fav by far n all my family love it. I'm always getting requests for the recipe, even the mother in law was impressed by this n she's a brill cook!!

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• Sasha

  11 August 2011

  Sasha rated and commented on this recipe

  

  This recipe was my first attempt at baking bread of any kind and I was surprised at how easy it was. I baked half quantities and used chopped walnuts instead of oats and soured milk instead of buttermilk and it turned out brilliantly. Both my partner and I were very impressed with the recipe and I will definitely make this again.

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• lockolegs

  14 August 2011

  lockolegs rated and commented on this recipe

  

  Just made this and used 450ml of milk with lemon juice instead of buttermilk. I also used virgin olive oil instead of butter. It looks the part (very rustic) and tastes ok with a bit of butter. I will definitely have another go at making this, probably adding a few olives or something similar. I'll be taking some to work to have with soup for my morning break and will update my post asap.

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• JilliB

  18 September 2011

  JilliB rated and commented on this recipe

  

  Mine's just now out of the oven & looking OKish although a bit flat. I would have liked it to rise more. It was difficult to cut a cross on top of such a gloppy mess though - I had to wet the knife. I used half quantities - Allinsons wholemeal bread flour & plain white flour & oatmeal, plus chucked in a couple of Tbsps of poppy seeds. Used left over Yeo Valley plain yoghurt and made up to quantity with semi skimmed milk which was one day out of date, plus a squeeze of lemon juice. Husband is just taking the p*ss because it looks like a cow pat.

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• JilliB

  19 September 2011

  JilliB commented on this recipe

  Follow up to my previous post. The bread actually tasted really good, and it was soft enough. I would definitely make it again for speed, and will vary the tye of flour and perhaps add sundried tomato for added interest.The fluid was too much though so I would reduce this a little bit. Perhaps the fluid quantity works better with yoghurt which is not as runny as milk. Also I think it is very important that you don't do any kneading/overmixing because this will expel the intended gas being produced by the reaction of the soda with the acid. As the recipe says, handle it very gently. This is a good quick bread for those times when you want something 'rustic' at short notice.

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• jax'n'moo

  01 November 2011

  jax'n'moo rated and commented on this recipe

  

  My daughter and I Couldnt beleive how quick this took....took longer to measure the ingrediants then mix it and put it onto baking sheet! Its in the oven as we speak and hope that it turns out ok as am cooking for 8 on saturday and want to accompany my home made soup with the bread! Watch this space....to be continued...

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• angieL

  16 November 2011

  angieL commented on this recipe

  This recepie is the answer to my breadmaking dreams! I can't be botherd with kneeding & riseing etc so this is perfect....and the bread is delicious, I haven't brought any shop bread since I first made it! I use 1/2 milk 1/2 live yogurt instead of buttermilk (easier to pick up from the corner shop) and as I dont want to use any white flour have been useing SR wholemeal flour and Stoneground bread flour. I also add sunflower,seasame and poppy seeds and its fantastic. So very pleased I came across this recipie :)

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• juliewooly

  03 December 2011

  juliewooly commented on this recipe

  This bread is actually known as wheaten bread in Ulster, soda bread (or soda farl) is made with white flour only. The resulting bread can be fried up along with potato bread (known locally as fadge) and are the staple breads of the Ulster Fry. I haven't tried this recipe yet, so haven't rated. It is too readily and cheaply available in local shops and bakeries in Northern Ireland for me to bother baking it!

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• kerryblue

  03 December 2011

  kerryblue rated and commented on this recipe

  

  absolutely yummy, quick & easy. perfect combination of oats for sweetness, wholemeal flour for richness & white flour for lightness. But it took a good 10 mins longer to cook than it says in the recipe.

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• sharon bonnell

  08 January 2012

  sharon bonnell commented on this recipe

  fantastic loaf and so easy to make, tasted lovely with grated cheese grilled on top and toasted left plain with mackrel pate spread over it. Also had it warm spread with butter and marmite yum yum. Adding the liquid to a well in the centre then incorporating the dry ingredients in a circular motion round the bowl blended it together perfectly. Also used half yougart and half milk perfect.

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• sharon bonnell

  11 January 2012

  sharon bonnell rated this recipe

  

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• katckam

  14 January 2012

  katckam commented on this recipe

  Disastrous for me, far too wet, had to add loads more flour. Kitchen like a war zone. A seasoned bread maker I compared other recipies all of which state less buttermilk or to add it gradually. Oh well, not used to failing when I bake!

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• Tim

  15 January 2012

  Tim commented on this recipe

  Great recipe Magaret! I've been trying a few different brown soda bread recipes and so far this one comes out top. Thanks for sharing.

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• Tim

  15 January 2012

  Tim commented on this recipe

  Some changes I incorporated for those that live in UK... No such thing as buttermilk. I use 100g plain flour and 400g self raising whole meal flour. For buttermilk, just use 3 Tablespnoons of Creme Fraiche mixed with full fat milk. Don't worry about greasing the tin before hand...invest in some silicon casings and you will not believe the hassle you save.

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• katckam

  16 January 2012

  katckam rated and commented on this recipe

  

  An update to my post above, surprisingly tasted ok, had feared it was one for the bin or birds. I used milk soured with lemon so if try again would use half yoghurt or creme fraiche as suggested or try with around 350ml soured milk.

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• trollfairy

  30 January 2012

  trollfairy rated and commented on this recipe

  

  Yummy

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• v.finney

  19 February 2012

  v.finney rated and commented on this recipe

  

  First attempt at making bread :) Worked very well, only thing I would do is add slightly more bicarb & salt, and i overworked it in the bowl, which gave the mushy glue mixture some people have mentioned, although its perfectly salvageable at that stage using floured hands to make it behave! Make sure you push it out quite thin as mine was probably left a touch too thick and took longer than it should have to cook, but very pleased with result.

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• alka

  23 February 2012

  alka rated and commented on this recipe

  

  Best soda bread recipe I've used so far. Initially thought it was going to be too wet to shape into a loaf but it came together fine once all the flour from the bottom of the bowl was drawn in

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• karin

  07 March 2012

  karin rated and commented on this recipe

  

  So easy and delicious. We love it toasted with a bowl of soup.

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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 11.0g, carbohydrate 56.0g, fat 5.0 g, saturated fat 3.0g, fibre 5.0g, salt 1.21 g

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