Classic Irish Soda Bread | Bengingi

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Classic Irish Soda Bread

cook:

1 h

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The absolute best treat for Saint Patrick's Day - Classic Irish Soda Bread, a dough leavened by baking soda rather than yeast - wild! This recipe only takes an hour from start loaf. It's quite nuts, no?! Most important note on this recipe. It's important to use buttermilk as your liquid for that dough and the reason is that buttermilk reacts with the baking soda to give a maximum result! So I wouldn't recommend using any substitute.

Picture for Classic Irish Soda Bread

1 loaf

US

original

metric

Ingredients

buttermilk

420 ml buttermilk

white flour

250 gr white flour

whole what flour

250 gr whole what flour

variety of raisins and currants

125 gr variety of raisins and currants

baking soda

10 gr baking soda

salt

10 gr salt

Directions

Step 1

Preheat the oven to 400F or 200C.

Step 2

In a bowl mix the flours with baking soda and salt.

white flour

250 gr white flour

whole what flour

250 gr whole what flour

baking soda

10 gr baking soda

salt

10 gr salt

Step 3

Add the buttermilk and knead until consolidation.

buttermilk

420 ml buttermilk

Step 4

Add the raisins and currants.

variety of raisins and currants

125 gr variety of raisins and currants

Step 5

Keep kneading the dough on a floured working surface for about 4 minutes.

Step 6

Round the dough into a ball and place on a parchment paper.

Step 7

With a sharp knife or a scrapper- cut the dough to quarters. Then lightly bring the pieces together.

Step 8

Bake for 35-40 minutes.

Step 9

Wait 15 minutes for the dough to cool down.

Step 10

Break with your hands and spread lots of soft butter, exactly like the Irish peeps would do.

Step 11

YASSS!

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