I spoke to my sister on the phone yesterday and told her that I made Irish soda bread that afternoon. I thought that she didn’t like soda bread, but she said that she was “pretty sure she did”. Pretty sure? That wasn’t very convincing, so I didn’t believe her.
Tonight at dinner Matt grabbed some panini out of the freezer. Didn’t he want my soda bread? I asked him. “Umm yeah, I don’t like soda bread.” Well, I knew someone didn’t like soda bread.
In any case, Matt said that this was the best soda bread he’s had, even though he didn’t like it. And didn’t want to eat it. Not exactly a raving review, but I’ll take it I suppose.
So, I’m talking about baking soda, yet again, but this time about it’s leavening properties.
Most breads rise because of yeast, which is an organic leavener, but some, like cornbread or Irish soda bread use baking soda for leavening. As an alkali, baking soda reacts with the acidic components of the dough to release carbon dioxide; this reaction makes the dough rise.
Normally Irish Soda Bread includes buttermilk, but since I didn’t have any on hand I subbed in some plain yoghurt instead. Yoghurt, like buttermilk, is acidic so it reacts with the baking soda to help the bread rise.
This bread is really good for breakfast with a smear of butter.
Irish Soda Bread
250g all purpose flour (~2 cups)
250g whole wheat flour (~2 cups)
100g oats (~1 cup)
1 t baking soda
1 t salt
25g butter, cut in pieces (~2 Tbsp)
1 c milk
1 c plain yoghurt
Preheat the oven to 400F and spray a lined baking sheet with pan spray.
Mix the dry ingredients in a large bowl, then rub in the butter with your fingers.
Mix in the milk and yogurt mix by hand, being gentle as you handle it (you don’t want to over knead it). Turn it onto a floured surfaced and shape it into a flat, round loaf about 1-1/2″ thick.
Transfer to the baking sheet and score a deep cross in the top. Bake for 30-35 minutes until browned and the bottom of the loaf sounds hollow when tapped.
Let cool on a rack before serving.
This post was submitted to Yeastspotting
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