What is special about Irish soda bread?

What is special about soda bread?

Irish Soda Bread has an unique texture wich is the result of the reaction between the sour milk and baking soda. The reacion formes small bubbles of carbon dioxide in the dough which gives it the texture.

The idea of using baking soda as a leavening didn’t originate in Ireland. Precursors to what we now know as baking soda include potash, or pearl ash, or potassium carbonate, basically lye solids mixed with hardwood ashes.

At the time of the great famine in Ireland during the 1840’s. it became very hard to procure yeast. The Irish discovered that when you add baking soda to soft wheat a reliable loaf of bread can easily be baked.

Today, Irish soda bread is not only popular in Ireland but all over the world.

Recipe: Perfect Irish Soda Bread

Ingredients:

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter, cut in pieces
500ml buttermilk

Method:

Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.

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Jamie Oliver, with Buddy, answers all your Irish Soda Bread questions.

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