There’s something magical about the simplicity of Irish soda bread.
With just a few basic ingredients and no yeast required, this rustic loaf comes together in no time, making it perfect for busy days or last-minute baking.
The slightly crusty exterior and tender, flavorful inside make it a hit whether you’re serving it with soup, slathering it with butter, or enjoying it with a hearty stew.
Let’s dive into this easy recipe that brings a taste of Ireland straight to your kitchen!
Ingredients:
2.5 cups oat flour, or ground oats (250g)
1.5 cups spelt flour, or whole wheat flour (190g)
2 tbsp cornstarch
1 tsp baking soda
1 tsp salt
1 tsp caraway seeds
1.5 cups buttermilk (360ml)
1 egg
NUTRITIONAL INFO (per slice):
189 calories, fat 3.5g, carb 32.2g, protein 8.1g
Instructions:
- Preheat the oven to 450°F (225°C). Grease a skillet or baking pan.
- Combine all the dry ingredients in a large mixing bowl: oat flour, spelt flour, cornstarch, baking soda, salt, and caraway seeds.
- In a separate container, whisk together the buttermilk and egg until well combined.
- Create a well in the center of the dry ingredients and pour in the buttermilk mixture.
- Using a spoon, gently stir the mixture until a dough forms. Be careful not to overmix.
- Transfer the dough onto a floured surface and knead it gently a few times to shape it into a round circle.
- Place the shaped dough into the prepared skillet or baking pan.
- Using a sharp knife, score a cross on the top of the dough. This helps the bread expand while baking.
- Bake in the preheated oven for 10 minutes, then reduce the temperature to 400°F (200°C).
- Continue baking for another 35-40 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and allow it to cool in the pan for a few minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Serve sliced and enjoy with your favorite spreads or as a side to soups and stews.
- Note: Store any leftovers in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.
