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Irish Soda Bread
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Read Time: 3min 30sec
Step aside everyone, traditional Irish Soda Bread is the original no-knead bread. Are you a Foodie like myself and are on the look-out for a no-knead bread recipe that is incredibly tasty and far easier to bake than all those other hipstery no-knead bread recipes?
If yes, then you’ve come to the right place, my fellow Foodie friend. The Irish have the answer! *Raises fist triumphantly*
No proofing time needed, no expensive Dutch oven, no steaming. Just mix your ingredients together, shape your dough, cut a cross in the centre and bake in a very hot oven. That’s it.
And thanks to the buttermilk, it also has a distinctively yummy flavour that outshines its other non-kneaded counterparts (except sourdough, I would say it’s a tie between these two for me).
My Secret Ingredients
My Secret Ingredients
My recipe has two of my personal favourite additions- organic Einkorn Flour and Raw Honey. Einkorn Flour gives such an authentic and hearty taste, plus it is so much more golden in colour than regular wheat flour. In short, it’s great.
This flour is ever-so-slightly more absorbent than regular wheat flour, so have an extra 100 mls of liquid on hand, just in case.
As for the Raw Honey that I’ve used in my delicious Traditional Irish Tea Brack recipe, check out this blog to read for yourself why I love it so much. I found when trying just plain salted Irish Soda Bread that I prefer mine with a little hint of sweetness. Try it, it’s tasty. If you’d rather not, then regular honey would work just fine.
Why No Yeast?
Why No Yeast?
Irish Soda Bread became an instant staple in the Irish diet in the late 1800s when sodium bicarbonate, or Baking Soda as it is known, was introduced to the country. It could leaven bread and cakes just like yeast but was cheaper and less time-consuming.
Yes, yeasty bread is incredibly tasty, but the proofing time is not practical if you have a hungry family to feed. Baking soda largely grew to replace the use of yeast in other Irish classics, like Traditional Irish Tea Cake (Barmbrack). I use this excellent quality, chemical-free Baking Soda that you can get too!
I love using a Bench Scraper when baking, and I would recommend it for this bread recipe. It makes the job a breeze compared to what might otherwise be a sticky situation (pun intended!)
Mix up your ingredients (gently), shape it, slash it and throw it into the oven, and you have the perfectly moist and slightly tangy dinner companion to Irish Stew or Dublin Coddle in practically no time!
Have I whet your appetite enough? Let’s get to the recipe!
Irish Soda Bread Recipe
1. Mix all your dry ingredients together in a large bowl.
2. In a separate bowl or jug, combine the honey and buttermilk well- reserve 100 mls or so to the side before combining. We want all that yummy honey in our bread.
3. Make a well in your dry ingredients and pour in your wet ingredients.
4. Combine the dry and wet together in a circular clockwise motion with a hand stiffened like a claw- kind or replicating the mixing attachment on a food mixer.
5. The mixture should come together nicely in a ball- it is a slightly sticky dough.
6. Tip out onto a well-floured surface and fold in on itself a few times with your handy Bench Scraper, then gently shape into a round.
7. Cut a deep x or cross on the top, and place on a parchment lined baking tray, ready for the oven.
8. Place in a hot, preheated oven at 250 degrees Celsius or 482 degrees Fahrenheit for 15 minutes.
9. Lower the heat to 200 degrees Celsius or 392 degrees Fahrenheit, and bake for a further 30 minutes or until the crust is beautifully golden brown and it is hollow sounding when tapped on the bottom.
10. Allow to cool as much as possible before slicing and slather on a generous helping of butter. Yum!
So simple and incredibly delicious, my Irish Soda Bread is the perfect companion to Traditional Irish Stew or my Dublin Coddle recipes- check them out here!
I also love mine well buttered with a thick layer of Raw Honey on top and a big mug of strong tea in hand. Delish!
Irish Soda Bread is best eaten within 2-3 days of baking- but trust me, there won’t be any left after that time anyway!
Let me know in the comments below if you’ve tried this or would like to try this recipe.
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