- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
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Today we bake Irish soda bread - a very simple and quick recipe, but the result is no less interesting and tasty. Dense, crispy, ruddy crust, under which a delicate, soft and elastic crumb is hidden. This yeast-free bread, which resembles an unsweetened muffin, is good freshly made with butter and jam.
I must say that the recipe for classic Irish bread includes a minimum set of the simplest ingredients: flour, sour milk, salt and soda. Regarding the choice of wheat flour: you can make bread as 100% premium, or mix it with lower varieties (like mine, for example, whole grain). Buttermilk is used as a fermented milk base in the original (this is, so to speak, a by-product in the manufacture of butter), but it can be easily replaced with kefir of any fat content, sparse natural yogurt, low-fat sour cream, sour milk or yogurt.
Ingredients
Directions
- To make this simple, tasty and quick homemade bread, we need the following products: premium wheat flour and whole grain, kefir of any fat content (I have 2.5%), salt and baking soda.
- We immediately turn on the oven to warm up to 200 degrees, since the dough for bread does not require fermentation. I have a regular gas stove, bottom heating. Sift two types of wheat flour into a large and deep bowl. Flour of the highest grade goes well through a fine sieve, but for whole grain you need a sieve with larger holes.
- Add salt (preferably finely ground) and baking soda to the flour mixture.
- We mix everything thoroughly so that the soda and salt are evenly dispersed throughout the dry mixture. Personally, I sift everything again, since soda can be lumps - these places will taste bitter in the finished bread.
- We make a hole in the center and pour kefir at room temperature into it. Since I know how my flour behaves, I add the liquid all at once. You add gradually, since the amount of kefir depends on the moisture content of the flour.
- We mix all the ingredients until such flour lumps are formed. Further, it will be more convenient to knead the dough on the work surface, that is, the kitchen table.
- We knead the dough with our hands until it gathers in a lump - it is important that there are no flour islands left in it. My dough became relatively homogeneous after 2-3 minutes. In terms of consistency, the dough for birch bread should be quite elastic, but not very dense - otherwise, the baked goods will turn out the same.
- With the back of your hand, knead the dough into a thick layer.
- Then we collect this layer into a ball, pulling the edges to the middle. We pinch the seam. We turn the workpiece over to the seam, roll it up a little with both hands, giving it a round shape.
- We transfer the workpiece to a baking sheet covered with baking paper. If you have quality parchment, you don't need to lubricate it with anything. But if you are not sure, lightly coat the paper with odorless vegetable oil.
- Powder the bread blank with wheat flour - a teaspoon is enough (this amount is not indicated in the ingredients).
- After that, using a sharp knife or blade, we make a cross-shaped incision about 1-1.5 centimeters deep on the surface of the future soda bread. Thanks to this, when baking bread, it will open up beautifully.
- We bake Irish soda bread in a preheated oven (I only have bottom heating, but you can also use top-bottom mode) at 200 degrees at an average level. In my oven, the bread was ready after 50 minutes, and you should be guided by the character of your helper. The readiness of baking will be indicated not only by a ruddy crust, but also by a dull sound when tapped. To be 100% sure that the soda bread is baked, stick a wooden skewer in the highest place - it should come out of the dough completely dry. After cooling completely, the loaf weighs 820 grams.
- We serve this aromatic and delicious homemade bread warm or cold. It is good with butter and jam under a cup of tea or coffee. We ate it with liver pâté - a very good combination in my opinion.
Irish Soda Bread
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
Today we bake Irish soda bread - a very simple and quick recipe, but the result is no less interesting and tasty. Dense, crispy, ruddy crust, under which a delicate, soft and elastic crumb is hidden. This yeast-free bread, which resembles an unsweetened muffin, is good freshly made with butter and jam.
I must say that the recipe for classic Irish bread includes a minimum set of the simplest ingredients: flour, sour milk, salt and soda. Regarding the choice of wheat flour: you can make bread as 100% premium, or mix it with lower varieties (like mine, for example, whole grain). Buttermilk is used as a fermented milk base in the original (this is, so to speak, a by-product in the manufacture of butter), but it can be easily replaced with kefir of any fat content, sparse natural yogurt, low-fat sour cream, sour milk or yogurt.
Ingredients
Directions
- To make this simple, tasty and quick homemade bread, we need the following products: premium wheat flour and whole grain, kefir of any fat content (I have 2.5%), salt and baking soda.
- We immediately turn on the oven to warm up to 200 degrees, since the dough for bread does not require fermentation. I have a regular gas stove, bottom heating. Sift two types of wheat flour into a large and deep bowl. Flour of the highest grade goes well through a fine sieve, but for whole grain you need a sieve with larger holes.
- Add salt (preferably finely ground) and baking soda to the flour mixture.
- We mix everything thoroughly so that the soda and salt are evenly dispersed throughout the dry mixture. Personally, I sift everything again, since soda can be lumps - these places will taste bitter in the finished bread.
- We make a hole in the center and pour kefir at room temperature into it. Since I know how my flour behaves, I add the liquid all at once. You add gradually, since the amount of kefir depends on the moisture content of the flour.
- We mix all the ingredients until such flour lumps are formed. Further, it will be more convenient to knead the dough on the work surface, that is, the kitchen table.
- We knead the dough with our hands until it gathers in a lump - it is important that there are no flour islands left in it. My dough became relatively homogeneous after 2-3 minutes. In terms of consistency, the dough for birch bread should be quite elastic, but not very dense - otherwise, the baked goods will turn out the same.
- With the back of your hand, knead the dough into a thick layer.
- Then we collect this layer into a ball, pulling the edges to the middle. We pinch the seam. We turn the workpiece over to the seam, roll it up a little with both hands, giving it a round shape.
- We transfer the workpiece to a baking sheet covered with baking paper. If you have quality parchment, you don't need to lubricate it with anything. But if you are not sure, lightly coat the paper with odorless vegetable oil.
- Powder the bread blank with wheat flour - a teaspoon is enough (this amount is not indicated in the ingredients).
- After that, using a sharp knife or blade, we make a cross-shaped incision about 1-1.5 centimeters deep on the surface of the future soda bread. Thanks to this, when baking bread, it will open up beautifully.
- We bake Irish soda bread in a preheated oven (I only have bottom heating, but you can also use top-bottom mode) at 200 degrees at an average level. In my oven, the bread was ready after 50 minutes, and you should be guided by the character of your helper. The readiness of baking will be indicated not only by a ruddy crust, but also by a dull sound when tapped. To be 100% sure that the soda bread is baked, stick a wooden skewer in the highest place - it should come out of the dough completely dry. After cooling completely, the loaf weighs 820 grams.
- We serve this aromatic and delicious homemade bread warm or cold. It is good with butter and jam under a cup of tea or coffee. We ate it with liver pâté - a very good combination in my opinion.
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