Description
A simple, hearty Irish soda bread made without yeast, with a crisp crust, tender crumb, and a slightly tangy flavor from buttermilk.
Ingredients
- 4 cups (500 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups (420 ml) buttermilk
Instructions
- Preheat the oven to 425°F (220°C) and lightly flour a baking sheet.
- In a large bowl, whisk together the flour, baking soda, and salt.
- Make a well in the center and pour in the buttermilk.
- Using your hands or a wooden spoon, gently mix until a soft dough forms.
- Turn the dough onto a floured surface and knead lightly just until it comes together.
- Shape the dough into a round loaf and place it on the prepared baking sheet.
- Cut a deep cross on top of the loaf.
- Bake for 30 to 35 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.
- Let cool slightly before slicing and serving.
Notes
- Do not over-knead the dough or the bread may turn out dense.
- If you do not have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes.
- You can add raisins or currants for a sweeter variation.
- For a more traditional flavor, add a bit of sugar and caraway seeds.
- For a savory twist, mix in shredded cheese or fresh herbs like rosemary.
- Store at room temperature wrapped in a clean cloth or in an airtight container for up to 2 days.
- Slice and freeze for longer storage, then reheat in the oven or toaster.
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 3 g
- Sodium: 448 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 5 mg
