Easy Irish Soda Bread Recipe
I thought for my first blog it might be a nice nod to generations past of my nana and her family, to begin with, an easy Irish soda bread recipe.
Unfortunately, I never did discover her exact recipe but I do recall the aroma she created every Saturday afternoon when she would begin the tradition of baking the bread for Sunday morning breakfast. A weekly treat I adored as a child.
However, the following easy Irish soda bread recipe is one I inherited and I have tweaked to my liking, it is simple and quick to make.
1 x Bowl, 1 x Lined Loaf Tin, measuring jug, wooden spoon & weighing scales
300g Wholemeal Flour
100g White Flour (any type)
25g Bran oats or Wheatgerm
½ tsp Baking Powder
½ tsp bread soda
Pinch of salt
Nob of butter (to line loaf tin – this helps to remove from tin when cooled)
1 x egg
50ml oil (any type)
Combine all the dry and weighed ingredients into a bowl. Add the egg and mix with the wooden spoon.
Then add oil and mix. Slowly add the buttermilk and continue to bind.
The mixture should be of wet consistency.
Pour the finished mixture into the prepared lined loaf tin.
Cooking Time & Temperature
Preheat oven 200°c / 400°F or Gas mark 6.
Place loaf tin into the middle part of the preheated oven and bake for 50 minutes.
Remove from oven after the allotted time and test the centre of the bread with a thin knife. If the knife is clean and not sticky then the bread is done. Do not remove from the tin until cooled.
Once cooled upend from the tin onto a wire rack or clean board.
This type of bread is suitable to serve at breakfast with real butter and marmalade or jam.
Alternatively, it would also work as an accompaniment to the soup at lunchtime or in the early afternoon with smoked salmon or pate.
This bread is best eaten within 3 days.
I hope you enjoyed this simple soda bread recipe, I would love to hear your feedback in the comments below or any suggestions you might have.