December 17, 2008
Yield: 20 servings
edit Ingredients
1 |
pound wholemeal flour |
4 |
ounces plain flour |
2 |
ounces rolled oats |
1 |
teaspoon baking soda |
1 |
teaspoon salt |
¾ |
pint buttermilk |
edit Preparation
Step 1 |
Combine the flour, oats, baking soda and salt in a large bowl. Add enough buttermilk to form a soft dough and turn out onto a lightly floured board. Knead the dough very lightly and do not overwork or bread will develop gluten and become tough. |
Step 2 |
Shape into a large round and place on a greased baking tray. Cut a deep cross in the top of the round. |
Step 3 |
Bake at 450F for 8-15 minutes. reduce temperature to 400F for 20-25 minutes until load sounds hollow when tapped underneath. |
Step 4 |
Eat whilst still warm! |
edit Tools
Round baking tray
Bowl
edit About Irish Soda Bread
Cutting a cross in the top dates back to pagan days. Modern bakers claim this helps the bread bake evenly by distributing the heat or just makes it easier to break the loaf into even sections.
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Other Names: Soda Bread
Edited by: Sheri, mrsound, Helen Pitlick, Anders Conbere, Barnaby Dorfman, Desiree Lowe, Alisa Escanlar, purplehousedirt
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Wikipedia
:''"Griddle cake" redirects here. For the flat cake prepared from batter, see pancake.'' Soda bread is a type of quick bread in which bread soda (otherwise known as sodium bicarbonate or baking soda) is used for leavening rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Other ingredients can be added such as raisins, egg or various forms of nuts. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted. In Ireland, typically the flour is made from soft wheat; so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour. In Northern Ireland the wholemeal variety is known as "wheaten bread" and normally sweetened, while the term "soda bread" is restricted to the white savoury form normally served fried. The two major shapes are the ''loaf'' and the ''"griddle cake"'', or farl in Northern Ireland. The loaf form takes a more rounded shape and has a cross cut in the top to allow the bread to expand. The griddle cake or farl, is a more flattened type of bread. It is cooked on a griddle allowing it to take a more flat shape and split into four sections. Damper is a traditional Australian soda bread most likely brought to Australia by Irish immigrants.
