Soda Bread

Soda Bread

Another go at bread baking. This time a quick, easy and very tasty soda bread. In this type of bread sodium bicarbonate is used as raising agent instead of yeast. Another important ingredient of this bread is buttermilk which reacts with the baking soda forming carbon dioxide and making the loaf rise.

Soda bread is fairly common in England, Scotland and especially Ireland. The secret for a good soda bread is to quickly mix the ingredients using your hands as a big spoon, the dough should not be kneaded and should go in the oven as soon as it is ready.

In our recipe we used some yoghurt and milk instead of the buttermilk, as buttermilk is not that easy to find in supermarkets, and we added a mixture of four grain porridge flakes: oat, buckwheat, barley and rice to add some texture. The following recipe makes a small loaf.


Ingredients for one small loaf:

50 g four grain flakes (oat, wheat, barley and rice)
50 g white flour
150 g wholegrain flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon honey
200 g yoghurt
50 ml milk

Add the dry ingredients in a bowl and mix with your hands so that the mixture is homogeneous and the bread will rise evenly. Add the honey, the yoghurt and the milk and mix the ingredients for a a minute using your hands. The dough should be very wet. It’s best to mix the wet ingredient in a separate bowl before adding them so you don’t need to work the dough much. Tip the dough on a floured working surface an roll it into a loaf. Move the loaf onto a carefully floured baking tray. Sift some more flour on the loaf and cut a cross on it with a sharp knife. Bake in the oven at the maximum temperature for 30 minutes.

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2 Responses to Soda Bread

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