Irish soda bread falls into the quick bread category. This is because it doesn’t require yeast or the one or two hours yeast breads need to rise before baking. If you never had it I would compare the texture to corn bread or scones. It is denser than a yeast bread and has a terrific flavor thanks to the honey, butter and buttermilk. Because it is a bit dense it works best with something light like soup or salad.
You can try this using yogurt or stout instead of the buttermilk. You can also add 1/4 cup vinegar to 1and 1/2 cups whole milk if you don’t have buttermilk.
INGREDIENTS:
- 4 cups flour
- 2 tbs honey or sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 stick of butter
- 1 large egg
- 1 3/4 cup butter milk
- hand full of pumpkin seeds
DIRECTIONS:
Preheat oven to 200 degrees celsius.
In a large bowl combine all the dry ingredients and whisk them together. Cut the cold butter into cubes and drop them in the bowl. Using your fingers or a pastry cutter break the butter into small pieces. Lightly whisk the egg and drop it in the bowl followed by the butter milk. Using a wooden spoon stir a few times until the egg and milk have been absorbed into the dry ingredients then using your hands knead the dough just a bit until it holds together.
Place the dough in a flowered bread tin or form it into a round loaf and place it on a greased cookie sheet or cast iron skillet. Take a sharp knife and cut a cross in the top of the round loaf or score the center of a square loaf. Wet your hand with water and lightly rub the surface of the loaf and then stick on some pumpkin seeds. You can use other seeds or nuts in or on the loaf as well. The water will help the seeds stick and give the loaf a crispy crust.
It takes 35 to 45 minutes to cook. It depends. Start to check it after 35 minutes. You want it to be thoroughly cooked. Test it with a tooth pick or wooden skewer. When you tap the bottom of the bread it should sound hollow.
Let it stand ten minutes before digging in.
