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Soda Bread
A classic Irish soda bread — no yeast, just bicarbonate, buttermilk and a hot oven. Mixing the dough quickly and only until it just comes together keeps soda bread tender, since overworking it develops too much gluten without any yeast to soften it.
Ingredients
Instructions
Mix flour, bicarb and salt.
Make a well, pour in buttermilk and mix quickly to a rough dough — don't overwork.
Shape into a round on a floured surface. Place on a floured baking tray.
Cut a deep cross in the top.
Bake at 200°C for 35 minutes until sounds hollow when tapped. Cool on a wire rack.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
