My ‘Eco’ Irish Soda Bread

In keeping with trying to be a little ‘Greener’ in my day-to-day life, one of my favourite ways is to bake bread.  I’ve done it for years and am happy to use many different methods and styles. I have a bread machine and use that a lot, particularly when I want to wake-up to fresh bread.The delicious smell permeates around the house and gets me out of bed quicker than any alarm. The timer mode is a life saver. Having said that it’s tough to get Bread Machine recipes for wholemeal or high fibre flour so one of my daily staples is Soda Bread, made in the old-fashioned way by hand. It is so easy, quick, cheap and damn it’s good for you. I’m not a fan of cutting carbs and this high fibre bread makes a fantastic breakfast with scrambled eggs and smoked salmon. It’s delicious on its own with butter and can only make a good soup even better.

Let me talk you through baking a 1lb loaf of Irish bread that is yeast free and so easy a child can make it. If you haven’t made bread before you’ll wonder why it’s taken you so long. It’s strength and taste lies in it’s simplicity.

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Heat your oven to 200 degrees celcius/Gas mark 6.

Ingredients:

450g/1lb of Wheatmeal Flour

2 level teaspoons of Bread Soda

1 level teaspoon of salt

2 level teaspoons of Cream of Tartar

275 – 425 ml/ 1/2 – 3/4 pint of milk

(The Cream of Tartar can be omitted if you choose to use Buttermilk instead of fresh milk)

1LB Loaf tin greased and floured

 

Place the Wheatmeal flour into a large bowl. Sieve the bread soda, cream of tartar and salt and mix well with the flour. Make a well in the centre and add enough milk to make a soft dough adding a little by little until you feel the  consistency is right. Turn out onto a lightly floured bowl and knead until smooth. If you feel the mixture is too wet add a little more flour.  Now put into the prepared loaf tin and using a knife, score a cross on the top.

Place in the middle of a the oven for Approx 45 minutes. It should be risen and cooked through. Turn out from the tin, wrap in a clean tea cloth and leave on a wired tray to cool. Enjoy.

This bread freezes well so I often make two at the same time so I can freeze one for later. Also, a handful of sunflower seeds thrown in with the dry and ingredients at the start, is a delicious addition.

 

 

 

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4 thoughts on “My ‘Eco’ Irish Soda Bread

  1. I have been thinking of making bread at home for a while. What better time that the beautiful spring! And this seems like an easy to do recipe. Question: is wheatmeal flour the same as whole wheat flour? Also, can I use baking soda for bread soda?

    Thanks,
    Ria

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    • Hi Ria,
      I made it accidentally once with baking powder instead of baking soda & it didn’t rise well & was quite dense so I didn’t enjoy it. As regards whole meal flour, I think you could but the coarser the flour you can find for this the better. Good luck and please let me know how you get on.

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    • Sorry for the terribly long delay in getting back to you! I actually thought I had already but by the looks of hints I was mistaken so apologies. First of all, yes, wheatmeal and wholewheat are the same and as for the second question I am not 100% sure but I am pretty sure that baking soda is called baking powder over here in Ireland and it is in fact different to bread soda. I hope this helps and let me know how you get on. Thanks for visiting my site and taking the time to comment.

      Like

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