Irish Soda Bread

Ok, so it’s a little late for Irish Soda Bread, but it’s the thought that counts! Last year I tried making it 3 times and it never cooked through. I baked it for 30min longer than usually; it got really dark and I was afraid it would burn, but still was raw in the middle.

So here I am trying it again.



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The secret is baking soda with buttermilk, the lactic acid react with the soda and from carbon dioxide bubbles to make a light leavened bread.

Traditional Irish soda bread was just made with soft wheat and wholemeal. Using pastry or cake flour with low gluten would have the closest texture, but all-purpose flour is fine. It’s recommended to mix it as little as possible, until the dry mix is hydrated.  Hmm.. I used some whole wheat bread flour..


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And kneaded it a little too much.. ah well. It still turned out good!

I added raisins and caraway seeds, which a lot of recipes have as an option. Also butter and egg. I guess it’s more like cake. I think the traditional Irish soda bread is only made with flour, salt, baking soda and soured milk.

I flattened it out a little and cut a big cross in it before putting the bread in the oven.
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Happy St.Patrick’s day!


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