#quarantine #corona #IrishSodaBread #bakingbread #easybaking #noyeast #quickbread #healthybread
This soda bread started me on my bread making adventure many years ago, but that’s a story for another time. Right now in the middle of quarantined Italy, we all need to be able to make breads easily and with the kind of simple ingredients we all have in our cupboard. This is really such a simple bread, every household in Ireland has their own safely guarded recipe. and until now mine has also been kept quiet, but I hear from so many people stuck at home during Quarantine that are missing good fresh bread and want an easy recipe. Whether you are a seasoned baker or are new to bread making, Irish Soda Bread is a great bread to know how to make. I often make this bread when I discover before breakfast that someone finished the last slice of bread and there is nothing for breakfast. I just mix the ingredients together, and throw it into the oven, then jump in the shower and by the time I come down to set the table the bread is ready. It also bakes even more quickly if you shape bake them as little round scones on a flat baking tray, an ice cream scoop is a great tool to use for this!
I have been living in Italy now for over 10 years and my recipe has been adapted to make sure all the ingredients are easy to find no matter where you live.
In the past I couldn’t easily find buttermilk in Italy, and if I did find it I didn’t need a whole litre of the stuff going off in my fridge. So after a few experiments, I found the very best solution, just mix milk and apple cider vinegar together in a large glass or jug , then let it sit, and after a minute or two they will have curdled perfectly and make a nice acidic buttermilk type mixture. This is key for this bread, as the raising agent is the combination of Bicarbonate of soda and the acidic liquid, (remember the volcano experiments with your kids using bicarbonate of soda and lemon juice??) well that’s it!
For this recipe the main ingredients are wholegrain flour (“farina Integrale” in Italy), oats, milk, olive oil, salt and apple cider vinegar. Of course please do note this is a VERY flexible recipe, you can substitute the flour for a 50/50 mix of white flour and wholegrain is that’s all you have, or if you don’t have oats then you can put in seeds such as linseeds, chia, sesame, sunflower or a mixed seeds, also various nuts work well such as walnut, almond etc just chop them up a little before mixing in. The add-ins are here for both flavour and texture. So make use of what you have and have fun experimenting and making this recipe you very own family staple. Enjoy!
GLUTEN FREE NOTE –
When my son was diagnosed with Hashimoto’s Disease, we embarked on a Gluten-Free diet, finding a good healthy wholegrain bread for my son was no easy task. So many of the gluten free breads out there use only white flour with lots of added super refined starch from either rice or potato. But thanks to a few trials and errors I found the most simple and delicious solution. All you need for a Gluten-Free version of this yummy bread is a few substitutions and NO nasty gums or other strange ingredients are needed, see my full Gluten Free recipe here.
Katie’s Wholegrain Irish Soda Bread
- 375 g Wholegrain or Wholewheat flour
- 80 g Porridge Oats even larger oats are fine
- 400 ml Milk full fat or light both work
- 3 tbsp Apple cider vinegar or substitute with lemon juice is fine
- 1 tsp Bicarbonate of Soda (also known as Baking Soda)
- 1/2 tsp Salt
- 1 tbsp Brown sugar or Honey or Maple Syrup optional
- 3 tbsp Olive oil or other light vegetable oil is fine
- Preheat your oven to 175 degrees celcius.
- Pour the milk into a jug or large glass and add the 3 tablespoons of vinegar to the milk and stir with a spoon. Leave this aside for a moment.
- Place all the dry ingredients into a Bowl (Flour, Oats, Seeds, Salt and sugar).
- Add Milk mixture (which should now have curdled a little) and the olive oil, to the bowl.
- Stir well with a wooden spoon or spatula, until you have a nice wet dough.
- Line a loaf baking pan with baking paper, or a round cake tin, or even a flat baking tray if you wish to create a rounded loaf.
- Pour all the mixture into the pan, or directly onto the lined baking tray. Score with a wet sharp knife to create a traditional cross or X on the top of the loaf.
- Place in the middle of the oven and bake for 45 – 55 mins or until fully cooked and nicely golden brown.
- Remove from the oven, let it rest 1 minute and then remove the baking paper and place on a cool rack. Let it cool for at least 20 mins before slicing.
Where can you find the ingredients?