Traditional Irish Soda Bread - Aubergine Restaurant

Aubergine loves Irish soda bread and we make it at least once a week. It is a staple in school lunch boxes, a snack after school and one of our favorite bread to accompany soup.

• How to Make Irish Soda Bread:

• Tips for Making the Best Irish Soda Bread:

• Traditional Irish Soda Bread

Growing up in Ireland, this is the bread I grew up with, and it's the bread my daughter will grow up with.

In my house, everyone loves this bread and I make it at least once a week. It goes in school lunch boxes, it's an after-school snack, and it goes well with soup. I don't mess around with the recipe it is loved and cherished the way it is. Soda bread is so easy to make even if you are a beginner.

How to Make Irish Soda Bread:

• Add the flour, bicarbonate of soda, sea salt and oats if using to a large mixing bowl and mix well.

• Pour in the buttermilk, I tend to add about half first, use your hand to mix all the ingredients together. Then add the rest of the buttermilk and mix again, the mixture should be a bit wet. If it is too wet add a little more wholemeal flour and if it is still too dry add a little more buttermilk.

• Sprinkle some wholemeal on a baking tray, turn out the bread mixture on the baking tray and then shape it into a round. Using the palm of your hand press the round down until it is about 2 and a half inches thick.

• Using a sharp knife cut a cross into the bread, then sprinkle some oats over the bread and bake at 200 degrees C for 20 minutes. After 20 minutes turn the heat down to 160 degrees C and bake for a further 25 to 30 minutes.

• To check the bread is cooked, turn it upside down and knock on the base, if you hear a hollow sound it's cooked. When cooked wrap the bread in a clean t-towel, this will help to keep the crust soft.ft.

Tips for Making the Best Irish Soda Bread:

• I don't usually put any sugar in my bread but some traditional recipes do call for anything from a teaspoon to a tablespoon of honey, so it's up to you if you want to add it.

• Other traditional recipes call for an egg, I've never put an egg in mine and I don't plan on starting now, but if you want a more crumbly cake-like bread then add an egg to the buttermilk before you add it to the flour mix.

• When it comes to the salt I like to keep it to just a pinch, some recipes call for a teaspoon, again it's up to you but I really don't see the need for it.

• There is no kneading of the dough for this recipe, the less you handle the bread the better, if you knead the dough it will come out tough, it should be nice and light and a little crumbly.

• If you can't find buttermilk check out the recipe below to find out how to sour your milk. Actually, sour milk was often used to make soda bread back in the day, a handy way to use it up, waste not want not right? I never seem to have milk long enough for it to go sour!

This traditional Irish soda bread will keep, once wrapped, for a couple of days in your bread bin, ours never lasts that long! It's amazing with Irish butter of course, and some raspberry jam, perfect with Irish smoked salmon, or with some nice, strong Irish cheddar, relish and a cup of hot tea.

Traditional Irish Soda Bread

Course: BreadCuisine: Irish Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Servings: 6 Calories: 286kcal

Ingredients

• 250 g plain wholemeal flour plus more to flour the baking tray

• 200 g plain white flour

• 340 ml buttermilk

• 1 level tsp bicarbonate of soda

• A pinch of sea salt

• 50 g of oats plus more for sprinkling on top (optional)

Instructions

• Preheat the oven to 200 degrees C (I use a fan assisted electric oven please adjust according to your own)

• In a large mixing bowl add the flour, bicarbonate of soda, sea salt and oats if using, mix well.

• Add the buttermilk, I tend to add about half first, use your hand to mix all the ingredients together. Then add the rest of the buttermilk and mix again, the mixture should be a bit wet. If it is too wet add a little more wholemeal flour and if it is still too dry add a little more buttermilk.

• Sprinkle some wholemeal on a baking tray, turn out the bread mixture on the baking tray and then shape it into a round. Using the palm of your hand press the round down until it is about 2 and a half inches thick.

• Using a sharp knife cut a cross into the bread, then sprinkle some oats over the bread and bake at 200 degrees C for 20 minutes. After 20 minutes turn the heat down to 160 degrees C and bake for a further 25 to 30 minutes.

• To check the bread is cooked, turn it upside down and knock on the base, if you hear a hollow sound it's cooked.
  

• When cooked wrap the bread in a clean t-towel, this will help to keep the crust soft.

• Eat when cooled.

Notes

• The nutritional information has been calculated using an online nutrition tool and is approximate.

• Some traditional bread recipes call for anything from a teaspoon to a tablespoon of honey, so you can choose if you want to add it.

• If you want a more crumbly cake-like bread, add an egg to the buttermilk before adding it to the flour mixture. Most traditional recipes call for an egg, but I have never used one in mine.

• Salt is something I like to keep to just a pinch, some recipes call for a teaspoon, again it's up to you, but I really don't see the point.

• No need to knead the dough for this recipe, if you knead the dough it will come out tough, it should be nice and light and crumbly.

• If you can't find buttermilk, you can sour your milk using the recipe below. A handy way to use up sour milk back then was to make soda bread, waste not want not, right? Whenever I have milk, it never goes sour!

• Check out my Irish Soda Bread with Spelt if you prefer a whole grain soda bread.

• It will keep, once wrapped, for a couple of days in your bread bin; ours never does! It’s amazing with Irish butter of course, and some raspberry jam, perfect with Irish smoked salmon, or with some nice, strong Irish cheddar, relish and a cup of hot tea.

Nutrition

Calories: 286kcal | Carbohydrates: 58.1g | Protein: 10.8g | Fat: 1.9g | Saturated Fat: 0.5g | Cholesterol: 2.3mg | Sodium: 367.4mg | Fiber: 5.4g | Sugar: 3g