In Ireland, Soda is bread…

It’s National Bread week in Ireland between 10th and 16th of September 2018.  We love our bread in Ireland and I am excited to share one of my favorite breads and the secret recipe…aren’t you lucky?

In America, soda is a fizzy drink such as a coke or sprite, but in Ireland soda is a bread, and a beloved bread at that. My mother always bakes some specially for my husband when he returns to Ireland and visits the farm.

Irish brown soda bread also known as Wheaten bread is a staple in the Irish bakery.  It is full of fiber, yeast free and so simple to prepare. Just like any quick bread it’s best to eat at the day it is baked but try toasting it for breakfast the second day and it will be scrumptious. It seems every week I get emails from people asking me about the wholewheat flour in the United States and that it’s not gilding the same results from the bread they have enjoyed while visiting Ireland, so, to remedy, I have tweaked this recipe using flours from the United States adding extra oats and wheat germ for fiber and I am getting rave reviews from this recipe (also featured in my cookbook the Shamrock and Peach)…..give it a try!

Happy National bread week and enjoy your soda!

Ingredients (makes 3 loaves in a 1-lb. tin):

  • 1 lb. (3 cups) coarse whole wheat flour
  • 5 oz. (1¼ cup)  flour
  • 5 oz. (1¼ cup) oats
  • 1 tsp. salt
  • 3 tsp. baking soda
  • 2 oz. (½ cup) wheat germ
  • 3 oz. sugar (3/8 cup)
  • 3 oz. butter or margarine
  • 1 egg (beaten)
  • 1½ pints (3 cups) buttermilk
  • 1 Tbsp. honey

How to make it:

  1. Preheat oven to 425° F. Grease and flour 3 small 8x4x2” loaf pans.
  2. Measure all the dry ingredients in a large bowl. Rub in the butter you’re your fingertips and create a well in the center of the mix.
  3. Beat the eggs in a small bowl and mix with the buttermilk and honey. Add to the dry ingredients and mix well with a large spoon.
  4. Transfer the resulting dough to a floured surface and knead gently with floured hands.
  5. Divide the dough into loaves and place each loaf into prepared tins. Using a knife, cut a line down center of each loaf.
  6. Bake for 40 minutes until a deep golden brown color or until base of loaf sounds hollow when lightly tapped.

Judie the Irish foodie

 

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