Irish Soda Bread
A delicious, comforting loaf leavened with baking soda instead of yeast, so no proofing required!
Ingredients
- 450 ml of buttermilk
- 220 grams of all purpose flour (just under 1 1/2 cups)
- 240 grams of whole wheat flour (about 2 cups)
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
Instructions
- Preheat your oven to 425 degrees
- In a large bowl, combine 220 grams of all purpose flour, 240 grams of whole wheat flour, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt
- Add 450ml of buttermilk and mix until the ingredients are combined into a soft dough
- Transfer the dough onto a floured surface and quickly knead just a few times to bring the dough together (no longer than 30 seconds)
- Shape the dough into a round disk and transfer onto a parchment lined baking sheet
- Use a very sharp knife or bread scoring knife to cut a large X over the top surface of the dough no deeper than 1/4”
- Transfer into a 425 degree oven and bake for 20 minutes and then reduce the oven temperature to 375 degrees and bake for another 15-20 minutes or until the loaf is golden brown and sounds hollow when tapped on
- Transfer the loaf to a cooling rack and let it color 30 minutes before slicing
- Store in an airtight container at room temperature