Grace’s Irish Soda Bread

Brown soda bread (or a white soda bread with white flour) — is just self raising whole meal flour, baking soda, buttermilk, and salt. That’s the basic recipe.

About 2 cups SR WM flour: 1 heaper tsp baking soda; ½ tsp salt; 1+ cups of buttermilk to make a thick dough. (I use yoghurt and add water)

You mix it to get the ingredients to come together with the minimum amount of handling. It’s entirely simple to make but should be handled with great gentleness and care. The more you handle it, the tougher it gets.

Heat a cast iron large griddle/pan on top of cooker. Sprinkle lightly some flour over.

Roll out on a baking board to just less than 2 cm thick. Cut into shapes, suitable for individual serves –square/oblong/kidney shaped or leave in one whole round to fit the pan. When the flour in the pan starts to turn brown Put the dough in the pan using an egg lifter. Cook for 2 minutes. Turn, cook for 3 minutes. Turn and cook for a short while till ready—when you tap the bread it makes a hollow sound. Stack to cool on paper towel. Best used fresh by slicing in two, spread with butter and marmalade or add savouries see below and side salad. Next day Toast it.

You may add cheese, herbs, olives, roast cherry tomatoes, red onion, garlic. Or sweet things like dried fruit.

Grace’s Irish Soda Bread

Brown soda bread (or a white soda bread with white flour) — is just self raising whole meal flour, baking soda, buttermilk, and salt. That’s the basic recipe.

About 2 cups SR WM flour: 1 heaper tsp baking soda; ½ tsp salt; 1+ cups of buttermilk to make a thick dough. (I use yoghurt and add water)

You mix it to get the ingredients to come together with the minimum amount of handling. It’s entirely simple to make but should be handled with great gentleness and care. The more you handle it, the tougher it gets.

Heat a cast iron large griddle/pan on top of cooker. Sprinkle lightly some flour over.

Roll out on a baking board to just less than 2 cm thick. Cut into shapes, suitable for individual serves –square/oblong/kidney shaped or leave in one whole round to fit the pan. When the flour in the pan starts to turn brown Put the dough in the pan using an egg lifter. Cook for 2 minutes. Turn, cook for 3 minutes. Turn and cook for a short while till ready—when you tap the bread it makes a hollow sound. Stack to cool on paper towel. Best used fresh by slicing in two, spread with butter and marmalade or add savouries see below and side salad. Next day Toast it.

You may add cheese, herbs, olives, roast cherry tomatoes, red onion, garlic. Or sweet things like dried fruit

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