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You may need less, or more liquid - it depends on the absorbent quality of the flour. Make a well in the center and gradually mix in the liquid. Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda. Here is her recipe for "Brown Bread"Ĥ cups Stone Ground Whole wheat flour 2 cups White flour 1 1/2 tsp Baking soda 1 1/2 tsp Salt2 cups Buttermilk She talks about traditional cooking without any of the "spicing up" that we see in modern interpretations of Irish baking although she does experiment a bit with recipes. It has been long out-of-print but if you get a chance to grab a copy, do so. One of my favorite Irish cookbooks is by Monica Sheridan, the Julia Child of Irish Television, called "The Art of Irish Cooking" published in 1965. The bottom of the bread will have a hollow sound when tapped so show it is done. Remove cover and bake for an additional 15 minutes. In a large bowl sieve and combine all the dry ingredients.Ĭover the pan with another pan and bake for 30 minutes (this simulates the Bastable pot). White Soda Bread (reminder: 4oz by weight is a dry "cup")Ĥ cups (16 oz) of all purpose flour.1 Teaspoon baking soda1 Teaspoon salt14 oz of buttermilk Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.
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The bottom of the bread will have a hollow sound when tapped to show it is done.Ĭover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.Ĭover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Place on floured surface and lightly knead (too much allows the gas to escape) Rub in the butter until the flour is crumbly.Īdd the buttermilk to form a sticky dough. In a large bowl sieve and combine all the dry ingredients. Brown Bread (reminder: 4oz by weight is a dry "cup")ģ cups (12 oz) of wheat flour1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)14 ounces of buttermilk (pour in a bit at a time until the dough is moist)1 teaspoon of salt1 1/2 teaspoon of bicarbonate of soda. The latter mixes are similar to what I create using Saco Cultured buttermilk, flour, baking soda, and salt to create my own "add water" mix for camping trips. They produce not only the white and wheat flours, but for the modern Irish family, a soda bread mix flour and brown bread mix flour that only needs water added to create a soda bread dough. In 1845, about the time that soda bread baking was taking off in Ireland, William Odlum opened a four mill in Portlaoise and his descendants expanded the business over the years until 1988 when it was purchased by a corporation that continues production today. If you want to try using Irish flour, may I suggest Odlums. The best flour to use is "soft wheat" which is called "pastry flour" or "cake flour" today in the US. We modern bakers need help since we don't do it every day. Of course our great grandmothers just grabbed a handful of this and a pinch of that to make their bread. Don't use a liquid measuring cup for dry ingredients. A dry ingredient cup contains around 4 ounces by weight. Note for New Bakers: a fluid cup contains 8 ounces of liquid. (An Irish teaspoon is not the same as an American teaspoon measurement. Note that measurements below are in American standards. There are recipes for those types of cakes but they are not the traditional soda bread eaten by the Irish daily since the mid 19th century. It was not a festive "cake" and did not contain whisky, candied fruit, caraway seeds, raisins (add raisins and it becomes "spotted dog" not to be confused with the pudding made with suet of the same name), or any other ingredient. This was a daily bread that didn't keep long and had to be baked every few days. Click to Make a Donation to Support the Site Traditional Irish Soda Bread RecipesĪll recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt.