FT Kitchen // Irish Soda Bread

A tad behind posting this recipe, but better late than never right? I loved the idea of this modern version of Irish soda bread that I came across. It was timely because we have friends in town from California and Ireland visiting. We had a late lunch, and I made homemade fish ‘n’ chips: salmon burgers, sweet potato fries and this bread with a few extras. And, since we are of the stylishly eclectic kind we served espresso, fresh raspberry-basil lemonade, and Guinness alongside the early afternoon spread.

The best part about soda bread is that there’s no yeast, therefore no proving the bread is needed. It’s incredibly easy to make as well. My mum used to make it quite a lot growing up since my father is half Irish.

I modified this recipe because I just used what I had on-hand in my kitchen cupboard, and it still came out delicious. I’ve only made Irish soda bread a few times, and have used currants before. I keep flax seed in our pantry religiously, so I opted for that instead of wheat germ that this recipe called for. Plus, the nutty flavour of flax worked well as an excellent substitute in this recipe makeover. Of course, flax having ace health benefits aren’t too shabby either.

Irish Soda Bread 

Ingredients: 

120 g (1 cup) cake flour

240 g (2 cups) plain flour

65 g (½ cup) whole wheat flour

80 g (½ cup) organic flax seed (ground)

2 tablespoons dark Muscovado Sugar

2 teaspoons bicarbonate of soda

1½ teaspoons kosher salt

1 tablespoon chopped rosemary (dried), plus 1 tablespoon for garnish

390 ml (1⅔ cups) buttermilk

125 g (1 cup) sultanas/golden raisins

2 ½  tablespoons melted butter

Jam and/or butter for serving

Yield: 1 loaf  (serves 6-8) 

Bake: 40 mins. 200 C/ 400 F/ Gas Mark #6

Method:

1. Preheat the oven to Bake at 200 C/400 F  Next, lightly grease a cast-iron skillet (approx. 22 cm or a 9-inch baking pan. I used my Lodge cast-iron skillet).
2. In a large bowl, combine all three flours, ground flax seed, sugar, bicarbonate soda, salt and chopped rosemary.
3. Create a well in the middle of the dry ingredients and pour in the buttermilk. Stir the mixture with a spoon until combined, and mix the golden raisins into the dough. Now, use your hands to lightly knead the dough and form a ball shape, being careful not to over-mix the dough.
4. Next, place the dough into the greased skillet. Use a knife to score the top of the dough, cutting about a third of the way through the dough in an X or cross formation. Using the melted butter, brush the top of the dough with it, then sprinkle the remaining tablespoon of rosemary on top. Place skillet in the oven, and bake the bread until the crust is golden brown for about 40 minutes. The bread is done when you have a nice crisp golden top. After that, hollow out the bread.
5. Let the bread cool completely, then enjoy the deliciousness and serve with jam.

*After the loaf was ready, I sprinkled ours with a scant coarse sea salt for garnishing. I chopped my rosemary a bit finer (only for the top garnish), but you don’t have to. We ate our loaf in different ways, and also used two of our favourites with this bread: a ginger jam, and a blackberry-cherry jam. Enjoy!

Hope you’re having a wonderful St. Patrick’s Day!