Irish Soda Bread a treat any time of the year

Since it is March and St. Patrick’s Day is around the corner, I thought I should bake some soda bread. Since moving to the U.S., I have to say I never really liked the soda bread I found in the supermarkets here around St. Patrick’s Day. It was always too sweet and included sugar and things such as caraway seeds which were alien to me.

Authentic soda bread that my ancestors would have made, just had flour, salt, baking soda and buttermilk. Adding things such as raisins, cheese, salmon and herbs is really a new trend thing. Don’t get me wrong, I not against adding other ingredients to soda bread, my only word of advise is to keep it simple, if you do. Enjoying soda bread with just some real Irish butter or jam and a cup of tea is heaven to me. Soda bread also goes wonderfully with a full Irish breakfast, which I had time morning yum yum 😋.

The recipe I used today with some slight adaptations was from The Irish Granny’s Pocket Recipe Book by Gill Books. I got this a few years ago on a trip home to Ireland. It’s got allot of good Irish recipes if your interested. The list of ingredient is to make one loaf of soda bread is as follows:

• 450g of bread flour with some extra for dusting
• 1 tsp of salt
• 1 tsp of baking soda
• 400ml of full fat buttermilk
• 60g dried cranberry’s
• 60g dried sultanas (golden raisins here in the US)

Directions

• Before mixing everything preheat your oven to 450F
• Mix all dry ingredients together in a bowl
• Make a well in the middle of the flour and then gradually add the buttermilk
• Mix until a sticky dough is formed and all ingredients are fully incorporated
• Turn the dough onto a floured surface but do not knead the dough just gently shape it into a round disk about 2 inches thick
• Place the dough on a baking sheet covered in parchment paper
• Using a floured knife cut a deep cross into the dough
• Place in the oven and bake for about 30-35 minutes or until golden brown and there is a hollow sound when you tap the bottom of the bread.
• Once baked leave to cool on a wire rack for about 1 hour before cutting to eat.