Traditional Irish Soda Bread
Traditional Irish soda bread made with four humble ingredients and steeped in history and lore makes a hearty bread for any time of the year.
Servings: 1 Irish Soda Bread
Ingredients
- 450 g unbleached, all-purpose flour recommended: King Arthur's Organic
- 1 tsp fine sea salt, leveled
- 1/2 tsp baking soda, leveled
- 415 ml buttermilk (or 12-14 fl oz) more or less depending on the viscosity
Instructions
- Pre-heat the oven to 450 F (232 C.). Lightly flour a baking sheet and set aside.
- In a large, oversized mixing bowl, add the flour, salt and baking soda (rub the baking soda between your palms to break any lumps). Use clean hands to mix the ingredients and lift to aerate.
- Add the buttermilk, leaving a scant amount (ml or so) behind as the flour might not need it all. Make a claw shape with your dominate hand and start in the center of the bowl, mixing in a circular motion and gradually making larger concentric circles, gently mixing to combine. By the time you've made it to the sides of the bowl, the dough should be mixed well or add the remaining bit of buttermilk if needed. See notes.*
- Working swiftly, flour a work surface and turn the dough out onto the surface. Add any bit of dough remnants from your hands (a little flour on your fingers will help). Wash your hands and then lightly flour your hands. Gently cup the sides of the dough turning the dough clockwise to tidy and shape. Flip the dough over and gently tuck the sides underneath (angling your palms while turning will naturally help to tuck), keeping a light touch all the while. Use the palm of your hand to lightly flatten the dough out just a bit, keeping it about 1½ inches (12.7-cm) thick. See notes.**
- Gently pick up the dough and place it on the baking sheet. Using a sharp chef's knife make a cross on top of the dough by pressing the knife almost (but not fully) through in one direction and then in the other (this is the blessing). Use the flat side of the knife to open the scoring just a bit. In each quadrant of the dough, poke the tip of the knife into the center (this lets the fairies out).
- Bake uncovered for 20 minutes. Reduce the heat to 400 F. (204 C.) and bake for 15-20 minutes more, turning the bread over for the last 10 minutes. Bake until golden brown and the bottom of the bread sounds hollow when tapped. Serve warm. Best consumed same day.
Notes
*Note that the chemical reaction between the baking soda and buttermilk begins almost immediately, so make sure to have the oven ready to go before you begin and extra buttermilk and/or flour at the ready. All purpose flour will take 12-14 fluid ounces or about 354-415 ml of buttermilk depending on the viscosity of the milk - so it's wise to leave a milliliter or two behind and add it in if needed.
**Handle the dough with care. A light touch to tidy and shape makes all the difference. Overmixing or kneading will result in a tough and hardened bread. Its okay if the dough looks somewhat craggy, that's the beauty of the loaf and the rough bits crisp up nicely, don't fret to make it perfect.
This is not considered a sandwich bread, instead enjoy this as an accompaniment to tea (best with butter) or alongside and dunked into a hearty stew.