Irish Soda Bread
6 servings
105 minutes
Irish soda bread is a symbol of simplicity and tradition in Irish cuisine. Its history begins in the poor rural areas of Ireland, where homemakers used available ingredients and soda replaced yeast. The bread has a dense yet soft texture and a rich flavor with a slight tang from the buttermilk. Adding nuts and raisins gives it a nutty sweetness, making it perfect for tea or coffee. This bread does not require long fermentation, and simple ingredients turn into a fragrant loaf with a crispy crust. It can be served warm with butter or jam, as well as a base for an Irish breakfast. Its preparation is not just culinary creativity but also an opportunity to touch upon Ireland's age-old traditions.
1
Soak the raisins. Place a pan on the stove over low heat and add the peanuts.
- Raisin: to taste
- Peanut: to taste
2
While the raisins are soaking and the peanuts are roasting, mix the dry ingredients in a bowl (pot): both types of flour, oats (you can use oat bran for a different taste and texture, but still delicious), sugar, salt, and baking soda. Mix everything well. Don't forget to shake the pan with the peanuts.
- Wheat flour: 1 glass
- Rye flour: 1 glass
- Hercules: 1 glass
- Sugar: 0.3 glass
- Salt: 1 teaspoon
- Soda: 1.5 teaspoon
3
Cut the butter into cubes and add it to the mixture (you can also use margarine; this time I did just that — I took a pack and grated it into the mixture with a knife). Mix well.
- Butter: 30 g
4
Pour a glass of sour milk (you can use kefir) in about three batches, mixing it in.
- Sour milk: 1 glass
5
By that time, the peanuts should be roasted, we turn them off. You can actually use any nut, adding it both to the dough and on top after shaping, so it bakes into the crust and looks nice.
- Peanut: to taste
6
We knead the dough, it is very thick and sticky, so it will take some effort. We knead until homogeneous, then cover with a towel and let it rest for about 10 minutes.
7
We turn on the oven to preheat, take a pan or baking sheet, and sprinkle flour on the bottom (to place the bread on it so it doesn't burn). We take out the dough, which has rested, add nuts and raisins, and knead again (actually, if prepared in advance, peanuts and raisins can be added at the stage of mixing dry ingredients). We place the dough on the pan and shape it into a loaf. We sprinkle flour on top and make crosswise cuts with a knife, about halfway deep.
- Peanut: to taste
- Raisin: to taste
- Wheat flour: 1 glass
8
We place the bread in an oven preheated to 200 degrees for about 1 hour and 15 minutes.