Traditional Irish Soda Bread

Add 1 teaspoon of salt and 1 teaspoon of baking soda to the flour.

Sift the mixture to distribute the baking soda throughout the flour.

Measure out 400 ml of buttermilk, holding a little back to adjust the consistency if needed.

Gently fold the buttermilk into the flour mixture without overworking the dough to avoid developing gluten.

Prepare a baking tray with parchment paper and optionally dust it with rice flour for contrast in color.

Shape the dough and make a cross on top to let the fairies out, pricking each section.

Preheat the oven to 230° C and place a baking steel inside for even heat.

Add a little water to the bottom of the oven to prevent the crust from drying out.

Bake the bread at 230° C for about 15 minutes to activate the baking soda.

Lower the temperature to 190° C and continue baking for 25 to 30 minutes until done.

Check for doneness by tapping the bottom of the bread for a hollow sound.

Turn the bread upside down to cool, allowing the crumb to even out.

Equipment Needed

Allergens