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Irish Soda Bread
A rustic, crackled loaf with a cross cut in the top, baked golden and sliced into wedges to mop up a stew. Good toasted with eggs the next morning.
- Serves
- 8
- Prep
- 10min
- Cook
- 35min
- Total
- 45min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 270kcal
- Protein
- 8.8g
- Carbs
- 48.7g
- Fat
- 5.4g
- Fibre
- 4.1g
Ingredients
For 8 servings · MetricUS
- 250gwholemeal flour
- 250gplain flourplus extra for dusting
- 1 tspbicarbonate of soda
- 1 tspsalt
- 500mlbuttermilksee Notes for the yoghurt swap
- 1 tbspskyrstirred in for a protein top-up
- 2 cupswholemeal flour
- 2 cupsplain flourplus extra for dusting
- 1 tspbaking soda
- 1 tspsalt
- 2 cupsbuttermilksee Notes for the yoghurt swap
- 1 tbspskyrstirred in for a protein top-up
Method
Prep.
Heat the oven to 220°C (200°C fan) or 425°F.
Dust a baking tray with a little flour.
Mix the dry ingredients.
In a large bowl, mix the wholemeal flour, plain flour, bicarbonate of soda and salt.
Make the dough.
Stir the skyr into the buttermilk, then pour most of it into the dry mix.
Bring the dough together with one hand, adding the rest of the liquid if it feels dry. Work fast and stop as soon as it holds. It should be soft and a little sticky, not smooth.
Shape.
Turn the dough onto a floured surface and shape into a round about 4 cm thick. Don't knead it, this isn't yeasted dough and overworking toughens the crumb.
Transfer to the tray and cut a deep cross into the top with a sharp knife, cutting almost to the base. This lets the heat reach the centre.
Bake.
Bake for 35 to 40 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the base.
Cool and serve.
Cool on a wire rack for at least 15 minutes before cutting.
Slice into eight wedges and serve one per person alongside the stew.