Irish Soda bread
This traditional Irish bread is made without yeast and uses bicarbonate of soda for leavening. Baking soda became widespread in Europe at the beginning of the 1800s, when bicarbonate became accessible thanks to the chemical industrial processes required to produce it. Today, many recipes also use fats, whole-grain flours, raisins or seeds.
|450 g||Mix B - Bread-Mix|
|190 ml||lukewarm water|
|40 g||melted butter|
|2 tsp||bicarbonate of soda|
|2 tsp||cream of tartar|
- Heat the oven to 190°C.
- Sift the flour with the salt into a large bowl.
- Add the bicarbonate of soda, the cream of tartar, the melted butter and the sugar. Mix.
- Pour in the water the buttermilk and continue to mix until you get a smooth dough.
(Note: To make buttermilk at home, mix 150g natural white yoghurt (sugar-free) and 150g milk (whole or skimmed) with a 20ml of lemon juice and leave to stand for approx. 20 minutes)
- Pour the mixture onto a previously floured work surface and shape a round loaf.
- Put the dough on a baking sheet (covered with greaseproof paper) and cut a deep cross into it.
- Put the bread in the oven and bake for 25-30 minutes.