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mrshawkinshouse

Traditional Irish Brown Soda Bread

 Traditional Irish brown soda bread made two ways: the traditional round cake bread with a deep cross, or an easy loaf tin version with an optional egg.
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Prep Time 15 minutes
Cook Time 50 minutes
Allow to rest till almost cool so that it cuts properly. 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Bread
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 225 grams plain flour
  • 225 grams wholemeal flour
  • 1 tsp bi-carb/ bread soda heaped teaspoon
  • 1 pinch salt
  • 1 pinch sugar or 1 tsp honey
  • 375- 425 mls buttermilk add gradually after first adding 375-keep adding buttermilk till there is no dry flour.
Optional Ingredient
  • 1 egg you can add an egg if you wish, but if you do, reduce your buttermilk to compensate. An egg gives a slightly lighter bread that cuts well and stays fresher for a little longer. An egg is about 50mls of liquid for context.

Equipment

  • weighing scales
  • large bowl
  • spatula
  • Wooden spoon
  • Tea Towel
  • Baking tray
  • Loaf tin If making the loaf version. See methods and ingredients variations below.

Method
 

Traditional Soda Brown Soda Bread ( Round or Loaf)
  1. Preheat the oven to 200C Fan/ 220C/ 425F/Gas mark 7
  2. Mix all of the dry ingredients. Combine completely before adding any of the wet ingredients.
  3. Make a well in the dry ingredients and pour in the buttermilk.
  4. Using your floured hand or a spatula, pull the ingredients together very gently. Take care to not overwork the dough.
  5. If it appears at all dry add more buttermilk. It should look like fairly wet porridge when its fully combined.
  6. Tip the mixture out onto a grease proof paper lined and generously floured baking tray.
  7. Make into a round using plenty of flour to shape your bread. Do not knead at all. Just pat and shape.
  8. Cut a deep cross into the round cake. ( to let the fairies out)
  9. Bake in a hot oven for 50 minutes or until rich golden brown.
  10. You'll know it is baked when it sounds hollow when you tap the bottom of the bread.
  11. Quickly wrap in a clean tea towel and allow to cool on a cooling rack. This will help to soften the crust which is naturally tough.
To Make A Brown Soda Bread Loaf
  1. Follow the instructions in the same manner as above.
  2. Line a loaf tin with greaseproof paper.
  3. Tip the mixture into the loaf tin
  4. Cut a deep line into the loaf longways
  5. Bake for 50 minutes in a hot oven.
  6. Tap and wrap once baked as above.
If using an egg
  1. I only use an egg in the loaf version of this bread as it helps it slice better in my opinion.
  2. The dry mixture stays the same as above
  3. For the wet mixture, reduce the butter milk by about 50mls to account for the egg.
  4. And if you still need to add more buttermilk that is fine too. Soda bread dough should be like porridge.
  5. Combine the egg with the milk before adding to the dry mix
  6. Apart from that, carry on with the recipe as normal, just use a loaf tin rather than making a round cake.

Notes

Soda bread dough should be quite soft and wet, more like thick porridge and not a kneadable dough. If the mixture looks dry at any stage, add a little more buttermilk rather than mixing longer.
Do not knead the dough. Overworking it will make the loaf dense and heavy. Handle it gently and get it into the oven as soon as it is mixed.
This soda bread freezes and defrosts extremely well. Allow the loaf to cool completely before freezing. It can be frozen whole or sliced. Defrost at room temperature. Remove the freezer wrapping immediately and allow it to defrost uncovered. Use a mesh food tent to protest it while defrosting.