Irish Soda Bread Recipe (2024)

FAQs

What makes Irish soda bread different? ›

Irish soda bread is prepared without yeast. Traditionally it has just four ingredients: flour, baking soda, salt, and buttermilk. The baking soda and buttermilk react to cause the dough to rise. In Ireland, soda bread is often made from stone-ground whole-wheat flour, though white flour versions are available.

The thick and hearty nature of Irish soda bread helps it pair very well with meaty stews (especially Irish stew). You can use it to soak up the juices as you eat or as a vehicle for the meat and vegetables. Traditionally, Irish soda bread is served with a slow-simmered beef and barley stew.

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

Soda bread is quick to prepare and is a low-fat, yeast-free option. It may help alleviate symptoms of bloating and discomfort. If you're new to baking or short on time, our seeded soda bread is an ideal loaf to bake at home.

Unlike yeast breads, soda bread relies on the reaction between the bicarbonate of soda and the acid in the buttermilk to give it it's rise, as well as it's familiar flavour. In terms of texture, it is quite a dense bread and slightly chewy.

Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.

Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.

The slices are delicious simply spread with butter, jam, or marmalade. This bread can be toasted, too. Soda bread can be paired with any meal of the day. You can even bake it without the raisins to make a loaf to serve with savory dishes like soup, meat dishes, or to use for sandwiches.

Spotted Dog/ Railway Cake— Different names are used in different parts of Ireland, but this recipe has the addition of raisins or currents to the dough, usually along with butter and sugar. Seedy Bread—Traditional Irish soda bread with the addition of caraway seeds and a little sugar.

Soda bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted.

Why is my soda bread gummy? ›

What would make soda bread chewy or gummy? Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

The main difference between sourdough bread and soda bread is in its leavening agent – sourdough bread rises due to the gasses released from yeast and bacteria fermentation, while soda bread rises from the gasses produced during the chemical interaction between baking soda and acids in the dough.

Both types of bread use flour and contain refined carbohydrates. Sourdough bread would be considered healthier in the fact that it is a fermented food with lower gluten levels, making it easier to digest.

This soda bread recipe – which uses bicarbonate of soda rather than yeast – allows you to whip up delicious home-made bread quickly, and give your gut health a massive boost in the process. “Soda bread lends itself beautifully to healthy loaves that are full of nutrition,” says nutritionist Reece Carter.

If your bread tastes soapy, salty, or bitter or if the crust is too dark: You might have added too much baking soda or baking powder or used self-rising flour. If your bread's texture is dry: You might have added too much baking soda, too little liquid or not baked it at high enough temperature.

Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast.

Irish soda bread is a crumbly, tangy, scone-like quick bread made with flour, baking soda, salt and buttermilk. The acidity of buttermilk interacts with the alkaline properties of baking soda to create the bread's leavening without the use of yeast.

Irish soda bread is a dense and tender quick bread with a subtle tangy buttermilk flavor.

The primary difference between a sourdough and a normal bread is that while a regular bread is kneaded with packaged yeast, sourdough bread is leavened with Lactobacillus bacteria and wild yeasts.