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170g self raising flour
170g wholemeal flour
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
290ml buttermilk
Soda bread is baked without yeast so it is made really quickly. That's also what this type of bread is called 'Quick bread'. The raising agent is bicarbonate of soda (or baking soda). The bread was first baked in America in the 18th century, by settlers and some groups of Native Americans.
Mid 19th century the bread became also popular in Europe. In Great Britain and Ireland it is still super popular, just like in Austria, Poland and Serbia. Snazzie wants to bring this soda bread - for those Dutchies who may not know it yet - to your attention, because it tastes delicious!
How to make Soda Bread
Put both types of flour in a large bowl.
Add baking powder and salt to the the flour.
Add the buttermilk to the bowl as well.
Stir it all together with a wooden spoon.
The stirring is a heavy job, but Soda Bread should not be kneaded, so keep stirring firmly!
Keep stirring until the dough comes together.
Grease the baking tray thinly with butter.
Sift a thin layer flour over the baking tray.
Preheat the oven to 200°C
Shape the bread into a round bread.
Place the bread on the baking tray.
Cut a cross using a sharp knife.
Bake the bread for 30 minutes.
Place the bread on a wire rach to cool slightly.
We bought Irish butter in The Hague.
Cut tyhe soada bread a little thicker.
Eat the Soda bread hot or cold, both is tasty!
With apricot jam on top the bread is even more tasty!
We eat the Soda bread just like the Irish do, hot, with butter and jam on top and ... with a large cup of tea on te side!
Happy St. Patrick's Day