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traditional-irish

Irish Soda Bread

A classic Irish recipe that anyone can make in a matter of minutes!

50 10
Irish Soda Bread | DonalSkehan.com, A classic Irish recipe that anyone can make in a matter of minutes!

traditional-irish

Irish Soda Bread

A classic Irish recipe that anyone can make in a matter of minutes!

Wednesday, March 12, 2014

200g of wholegrain flour

275g strong white flour

350ml buttermilk

1 generous tsp of bicarbonate of soda

1 large free-range egg

1 tsp honey

A pinch of salt

Optional:

Cheese, bacon, spinach, wild garlic leaves or raisins, cranberries, chocolate chips etc

900g loaf tin

Large mixing bowl

Pyrex measuring jug

 

50 mins
Serves 10

This is an amazingly easy, versatile recipe and has stood the test of time as an Irish classic. It is a no knead, no fuss style of bread which is my kind of recipe! You can change this classic by adding lots of tasty additions.

Preheat the oven to 190°C/375°F/Gas Mark 5. Grease and flour a 900g loaf tin. Combine the flour, bicarbonate of soda, and salt in a mixing bowl. This is where you can add in any additional flavourings you like too. In a Pyrex measuring jug, measure out the buttermilk and then whisk in the egg and honey.
Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky. Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.
Sprinkle with a little flour on top and bake in the oven for 35 minutes. The bread is cooked when you can turn it out on a wire rack, and when the bottom is tapped it should sound hollow. Allow to cool before slicing and enjoying with a little butter.
50 mins
Serves 10

Ingredients

200g of wholegrain flour

275g strong white flour

350ml buttermilk

1 generous tsp of bicarbonate of soda

1 large free-range egg

1 tsp honey

A pinch of salt

Optional:

Cheese, bacon, spinach, wild garlic leaves or raisins, cranberries, chocolate chips etc

You'll Need

900g loaf tin

Large mixing bowl

Pyrex measuring jug

 

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  • Aileen Waldron O’Connor

    YouTube video shows you shape the bread into a round & place on baking sheet. The recipe uses a loaf tin. Are ingredients not different for making bread on a sheet?

    • http://www.donalskehan.com/ Donal Skehan

      Nope same ingredients. I like how it looks in the traditional shape on the baking sheet though :)

  • http://www.donalskehan.com/ Donal Skehan

    Absolutely. Add 1-2 finely minced garlic cloves instead of the wild garlic leaves.

  • http://www.donalskehan.com/ Donal Skehan

    If the dough feels too wet you can always add extra flour over the top to help you shape it. If you don’t want it to spread too much, a loaf tin is a great option too.

  • BabyDoc

    Would chopped chives work? Leeks?

    • http://www.donalskehan.com/ Donal Skehan

      Yep sounds lovely!

  • Rully Fitria Handayani

    Hi I’m Rully from Indonesia, is there any subtitute for butter milk? As I can’t get it here in local traditional market. And if I use garlic clove but I still want to have the greenish veggie look, what is the subtitute do the garlic leave? Thank you.. :)

    • http://www.donalskehan.com/ Donal Skehan

      You can add a tsp of lemon juice to the same quantity of regular milk, give it a stir and let it sit for a couple of mins. Will give you the same effect as buttermilk. Hope that helps!

      • rail shafigulin

        The comment above was deleted. I think it had to do with the buttermilk. What if I don’t have it? What can I use instead?

  • http://www.donalskehan.com/ Donal Skehan

    Quantities are all down the right hand side if that’s what you mean. Hope that helps! :)

  • Sara Weis

    Hi Donal,

    Are the measurements definitely correct? It seems very liquidy..

    • http://www.donalskehan.com/ Donal Skehan

      They sure are. Not sure why it would be too wet. Did it turn out ok?

  • N Wee

    Hi Donal,

    Do I just halve the quantity for the ingredients if I would like to make a smaller portion of the bread? What about the timing in the oven?
    Thanks!

    • http://www.donalskehan.com/ Donal Skehan

      Yes that will work – depends on the size but just back until golden brown and when you tap the base it sounds hollow. Hard to give exact details if changing quantities but you’ll be able to tell by the sound! :)