Irish Bread on Soda
4 servings
60 minutes
Irish soda bread is a symbol of home comfort and traditions. Originating from Ireland, it emerged as a simple and accessible dish for farmers, thanks to soda replacing yeast. This bread has a dense, slightly crumbly texture and a rich flavor with a hint of sourness from the kefir. Sunflower seeds add a pleasant nutty note and crunch. It is eaten warm with butter, jam or cheese and served with soups and stews. The cross-cut on the surface is not only a nod to tradition but also a way to ensure even baking. Quick to prepare, this bread remains a favorite in Irish homes, symbolizing warmth and hospitality.
1
Preheat the oven to 200 degrees. Sift the flour, return the bran left in the sieve, add baking soda, salt, and mix everything.
- Wheat flour with bran: 500 g
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
2
Pour in the kefir and knead the dough.
- Fat-free kefir: 450 ml
3
Slightly dry the sunflower seeds in a dry pan or in the oven.
- Sunflower seeds: 50 g
4
Add all the seeds to the dough and knead again.
- Sunflower seeds: 50 g
5
Dust the baking pan (or tray) with flour, place the dough in it, shaping it into a round loaf.
- Wheat flour with bran: 500 g
6
Make a deep cross cut on the dough, sprinkle with flour, and bake the bread in a preheated oven for 40-45 minutes.
- Wheat flour with bran: 500 g
