Soda Bread

On my twitter page I have been displaying pictures of some Soda Bread I make (Fig 1, 2), I have to say our Bread making fluctuates, we don't always make bread and sometimes we can go weeks without eating bread.

Figure 1 Figure 2


Jan makes an excellent Loaf and she does some Maneesh (recipe on the web) for the course lunch and to accompany the cheese tasting part of the cheese making course; she also makes other breads. I tend to make Italian breads, but have recently got into making Soda Bread, both wholemeal and white, they are so tasty and simple to make, and no preservatives.

There are loads of recipes around for Soda Bread; here are the recipes for the two loaves we eat.

Wholemeal Soda Bread:

300 Grams of strong white flour (bread making flour) we use Canadian.

300 Grams of Plain Wholemeal flour.

A good knob of softened butter 40/50 grams; you could use a Tablespoon of oil if you wish to instead of the butter.

2 teaspoons of Bicarbonate of Soda

2 teaspoons of salt.

550/600 Millilitres of Buttermilk (I have used ½ and ½ soured cream before now).

Whilst the Oven is heating to 200°C (190°F), put all of the ingredients in a mixing bowl and mix them together, I use a spoon at first, but later there is no other way than to get your hands into the bowl and make sure all the ingredients are fully mixed together. When you have finished you should have a gooey sticky mix.

I then put a reasonable dusting of flour onto a baking tray, empty the mix into the centre of the tray, shape the dough into a ball shape pulling up the flour to cover the sides, roll the bread over then cut a cross quite a way down through the loaf.

Put in the oven once the temperature is right, and bake until the bread is golden brown (45/50 Minutes) and sounds hollow when tapped with your knuckle on the base of the loaf. Tastes wonderful, (fig 3).

White Soda Bread:

As above, while you are making this mix, you can preheat the oven to 200°C (190°F).

550 Grams of Plain white flour. (Yes it is plain flour not strong flour)

1.5 teaspoons of Bicarbonate of Soda.

2 teaspoons of salt.

400 Millilitres of Buttermilk.

Mix and bake as the recipe above but for 30 to 35 minutes (fig 4).

Figure 3 Figure 4