Irish Unleavened Bread
2 servings
30 minutes
Irish soda bread is the embodiment of simplicity and warmth in traditional Irish cuisine. This bread emerged in the 19th century when the use of baking soda became popular in the country. Easy to make, it requires no yeast and gains softness and a slight tang from buttermilk. Sweet notes of honey, molasses, and raisins add depth to its flavor, while the crispy crust provides special pleasure with every bite. It pairs perfectly with butter, jam, or cheese and is excellent for tea time. This bread is more than just baked goods; it is part of Ireland's history and culture, filling homes with comfort and the aroma of a warm hearth.
1
Preheat the oven to 160 degrees. Place non-stick baking paper on the baking tray and sprinkle with flour.
- Wheat flour: 200 g
- Baking powder (raising agent): 0.5 teaspoon
2
Mix all dry ingredients in a large bowl. Add honey, raisins, molasses, buttermilk. Mix by hand until a soft dough forms.
- Wheat flour: 200 g
- Baking powder (raising agent): 0.5 teaspoon
- Rolled oats: 50 g
- Baking soda: 1 tablespoon
- Wheatgrass sprouts: 25 g
- Bran: 25 g
- Salt: 1.3 teaspoon
- Honey: 5 tablespoon
- Buttermilk: 225 ml
- Treacle (syrup): 1.5 tablespoon
- Raisins: 50 g
3
Transfer the dough to a floured surface and divide it into two parts (dust your hands with flour beforehand). Shape the dough into balls. Place them on parchment paper and gently press down.
- Wheat flour: 200 g
- Bran: 25 g
4
Bake for 30 minutes until the bread sounds hollow when tapped. Cool on a rack.
