Empty My Fridge
The Irish Way to Make Traditional Soda Bread (From My Mum to My Son)
Ingredients
- Whole wheat flour1 ¾ cups
- Flour1 ¾ cups
- Baking soda1 tsp
- Salt1 tsp
- Butter2 tbsp
- Egg1
- Buttermilk1 ⅔ cups
- Oats1 tbsp
Instructions
- Preheat the oven to 425°F (215°C) and line a baking tray with parchment paper.
- Mix the flours, baking soda and salt in a large bowl. Rub in the cold butter with your fingertips until it looks like coarse breadcrumbs.
- Whisk the egg and buttermilk together in a separate jug.
- Make a well in the dry ingredients, pour in the liquid, and bring it together with an open hand into a loose, soft, slightly sticky dough. If it is dry, add a splash more buttermilk.
- Turn the dough onto a floured surface, gently shape it into a ball, and flatten it into a 7-inch round about 1 inch thick.
- Place on the baking sheet, cut a deep cross on top, and poke a hole in each of the 4 corners of the loaf.
- Brush the loaf with the leftover buttermilk and scatter the rolled oats on top.
- Bake 15 minutes, then reduce the oven to 400°F (200°C) and bake 30 minutes more. The loaf is done when it sounds slightly hollow when tapped on the bottom.
- Move to a wire rack to cool. Slice once cooled.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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