Traditional Irish Soda Brown Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 120.7
- Total Fat: 0.6 g
- Cholesterol: 1.1 mg
- Sodium: 291.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.9 g
View full nutritional breakdown of Traditional Irish Soda Brown Bread calories by ingredient
Introduction
Traditional Irish Soda Bread consists of only four ingredients: flour, buttermilk, baking soda and salt. You can even leave out the salt, if you like.I have been told that it actually works best with a soft wheat flour, such as cake or pastry flour but I haven't tried that yet. Traditional Irish Soda Bread consists of only four ingredients: flour, buttermilk, baking soda and salt. You can even leave out the salt, if you like.
I have been told that it actually works best with a soft wheat flour, such as cake or pastry flour but I haven't tried that yet.
Number of Servings: 16
Ingredients
-
3 c whole wheat flour
1 c all purpose flour, unbleached enriched
14 fl oz buttermilk, lowfat
1.5 tsp baking soda
1 tsp salt
Tips
* The bread can also be baked in a Dutch oven, which mimics the old style cast iron bastible pots that were placed in the fire to bake the bread. If you are going to bake it that way (that's how I bake mine) put your Dutch oven in to preheat with the oven and shape and score the loaf on a lightly floured surface. Carefully place the loaf in the Dutch oven and bake with the lid on for 30 minutes then take the lid off and bake for 15 more minutes, uncovered.
** Be careful not to knead it too much as this will toughen the loaf.
Directions
With the rack in the lowest position, preheat oven to 425°F. Lightly flour a baking sheet and set aside. *
Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.
Make a well in the center and gradually mix in the buttermilk. Stir with a wooden spoon or your hand. You may need less, or more buttermilk - it depends on the humidity levels (your flour will absorb more liquid if the air is very dry, less if it is very humid).
The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with floured hands. **
Put on the prepared baking sheet and, with the palm of your hand, flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425° for 25 minutes, reduce the heat to 350° and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. Personally, I've never been able to wait 6 hours to eat fresh soda bread!
Serving Size: Makes 16 1 inch slices
Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.
Make a well in the center and gradually mix in the buttermilk. Stir with a wooden spoon or your hand. You may need less, or more buttermilk - it depends on the humidity levels (your flour will absorb more liquid if the air is very dry, less if it is very humid).
The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with floured hands. **
Put on the prepared baking sheet and, with the palm of your hand, flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425° for 25 minutes, reduce the heat to 350° and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. Personally, I've never been able to wait 6 hours to eat fresh soda bread!
Serving Size: Makes 16 1 inch slices