On Saint Patrick's Day, the Irish festival, I want to put in the spotlight and share with you this delicious recipe of Irish Soda Bread. The soda bread is a bread that is consumed throughout Ireland and is a real landmark, spread in other countries and regions such as Scotland, Serbia and Australia.
It has the advantage of being a bread prepared very quickly because the leavening agent is baking soda or baking powder and not the yeast used by the baker. The traditional soda bread includes ingredients like the flour, baking soda, salt and buttermilk. It is also called ribot milk or fermented milk.
Soda bread is the traditional Irish bread without yeast, quick to prepare and ideal to be consumed at breakfast. The Irish Soda Bread is the Irish bread par excellence and is a type of bread in which yeast has been replaced by baking soda. The ingredients traditionally used in soda bread are flour, baking soda, salt and buttermilk or sour milk. Other ingredients can be added to the mixture, such as raisins and nuts. Butter contains lactic acid, which reacts with sodium bicarbonate to form tiny bubbles of carbon dioxide.
The bread usually dries quickly and is best served hot or toasted in the oven. In Ireland, the flour is usually made from soft wheat so the recommended flour is the confectionery, as it contains lower levels of gluten. What professionals may not tell you is how simple it is to make your own soda bread. It is easy to be made by anyone and it does not need to kneaded. In fact the peculiarity of this bread, and hence the name lies in the absence of yeast replaced by baking soda. The two, by chemical effect, will cause it to rise well.
There were also recipes at the time more noble with whole fresh milk but it is really with the fermented milk that it works best with a superb texture. You can easily find it in large areas near milk. This ingredient contained in the paste contains lactic acid, which in contact with baking soda creates small bubbles of carbon dioxide, which gives a well-fermented crumb.
Today there are many variants of soda bread, because each oven has perfected its recipe, one of the main ingredients, though, it remains the baking soda, the element that makes it unique. In this recipe the white flour is mixed with a whole wheat flour, and after adding the salt, you also combine baking soda and milk, which together act as a leavening agent.
The acid given off from milk, in fact, allows the bicarbonate of the dough to rise in this way and is not required the addition of yeast. The secret to getting a great soda bread, however, is to bake immediately. The result will be a soft and floury bread, characterized by the typical cross on the surface, perfect to be broken into quarters, garnished with butter and jam and perhaps accompanied by a hot tea. You just have to prepare soda bread to bring to the table in a jiffy the goodness and fragrance of homemade bread!
Preparation Time: 10 mins
Cooking time: 40 mins
Servings: 4 servings
Calories per serving: 295 calories per 100 gms
250 g wholemeal flour
220 g white flour
1 teaspoon of salt
1 teaspoon of baking soda
280 ml buttermilk
1 beaten egg
Preheat the oven to 190 ° C
Sieve flour, salt and baking soda together. Add the buttermilk and the beaten egg to the mixture.
On a floured work surface, knead the dough until it becomes smooth. Give it a round shape and place it on a baking sheet. Draw a cross on top of the bread, then place it in the oven for 35-40 minutes.
Serve it hot with butter.