I found several, actually, and most of them called for oats, which I didn't want in my bread. So, I came up with my own. I think the Irish actually call it soda cake, rather than bread.
Soda bread would traditionally be baked on a hot cast-iron griddle over an open peat fire. The griddled soda bread would be cooked into a round with an indentation marking the quarters; each quarter when broken off, hot and warm is called a farl.
Today, the bread is baked in the oven with consistent results; a light hand is still important though.
This is a fairly heavy bread and just cries out for butter and jam!
Irish Brown Soda Bread
- 2 cups whole wheat flour
- 3/4 tsp salt
- 3/4 tsp baking soda
1 cup skim milk with 1 Tbs lemon juice added (the lemon juice sours and thickens the milk)
- Preheat the oven to 400°F.
In a large bowl, mix together the flour, salt, and baking soda. Add the milk and stir to form a loose dough. Lightly dust the work surface with flour and turn out the dough. Knead the dough gently until smooth. Shape the dough into a ball and flatten to roughly 2 inches thick. Using a sharp knife lightly slash the surface of the dough in the shape of a cross. Place the dough on a greased, baking sheet and bake in the oven for 30-35 mins until well risen and a light brown color. Leave to cool. Cut into 8 wedges.
Calories 120; Protein 5g; Carbohydrate 23g; Fat 1g; Fibre 2g
It really set off the corned beef and cabbage dinner that we prepared in the slow cooker.