Ireland: Peter's Mum's Soda Bread Recipe

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A little soda bread history

Two major factors have long affected the course of Irish baking. The first is our climate. In this land where the influence of the Gulf Stream prevents either great extremes of heat in the summer or cold in the winter, the hard wheats, which need such extremes to grow, don't prosper...

And it's such wheats that make flour with a high gluten content, producing bread which rises high and responds well to being leavened with yeast. Soft wheats, though, have always grown well enough here.

The other factor, in the last millenium at least, has been the relative abundance of fuel. The various medieval overlords of Ireland were never able to exercise the tight control over forest land which landowners could manage in more populous, less wild areas, like England and mainland Europe: so firewood could be pretty freely poached, and where there was no wood, there was almost always heather, and usually turf too. As a result, anyone with a hearthstone could afford to bake on a small scale, and on demand. The incentive to band together to conserve fuel (and invent the communal bake-oven, a conservation tool common in more fuel-poor areas of Europe) was missing in the Irish countryside. Short elapsed baking times, and baking "at will", were easy.

These two factors caused the Irish householder to bypass yeast for everyday baking whenever possible. The primary leavening agent became what is now known here as bread soda: just plain bicarbonate of soda, to US and North American users. Hence the name "soda bread". But for a long time, most of the bread in Ireland was soda bread -- at least, most of what was baked at the hearthside ("bakery bread" only being available in the larger cities). Soda bread was made either "in the pot," in yet another version of the cloche baking which is now coming back into vogue, but which was long popular all over medieval Europe: or else on a bakestone, an iron plate usually rested directly in/on the

embers of a fire. From these two methods are descended the two main kinds of soda bread eaten in Ireland, both north and south, to the present day.

About soda bread varieties

In Ireland, "plain" soda bread is as likely to be eaten as an accompaniment to a main meal (to soak up the gravy) as it's likely to appear at breakfast. It comes in two main colors, brown and white, and two main types: cake and farl. The latter are primarily regional differences. People in the south of Ireland tend to make cake: people in Northern Ireland seem to like farl better (though both kinds appear in both North and South, sometimes under wildly differing names). Cake is soda bread kneaded and shaped into a flattish round, then cut with a cross on the top (to let the bread stretch and expand as it rises in the oven) and baked on a baking sheet. Farl is rolled out into a rough circle and cut through, crosswise, into four pieces (the farls: "farl" is a generic term for any triangular piece of baking) and usually baked in a heavy frying pan or on a griddle, on top of the range rather than in the oven. You may hear either of these breads referred to locally as plain soda, brown cake, soda cake, soda farl, brown farl, wheaten bread, and any combination of numerous other weird terms. (Yes, it gets confusing. You learn pretty quickly at the bakery or grocery store to point and say, "Please, just give me one of those.") -- A quick note here, as well: while traveling around my old haunts in the US, I've noticed that almost every time someone makes soda bread over there, they automatically put fruit in it. This is not the normal approach in Ireland. People do put raisins, currants and so forth in soda bread, but almost always as a "tea bread", not in the plain soda which is the stuff of everyday consumption.

Making Irish soda bread at home

With all this said, the basic business of baking soda bread bread is extremely simple. The urge to be resisted is to do more stuff to it than necessary...this is usually what keeps it from coming out right the first few times. Once you've mastered the basic mixture, though, you can start adding things, coming up with wonderful variations like treacle bread and so on.

Here's the basic recipe for white soda bread. All these measures are approximate: flour's volume and liquid-absorptive capabilities, in particular, will vary depending on the local humidity.

• 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose: but cake flour works better)
  
• 1 teaspoon sugar
  
• 1 teaspoon salt
  
• 1 teaspoon bicarbonate of soda
  
• Between 200-300 ml / 8-10 fluid ounces sour milk, buttermilk, or plain ("sweet") milk, to mix
  

Buttermilk is usually the preferred mixing liquid: its acidity helps activate the bicarb, releasing the CO2 which makes the bread rise.

(If you can't get buttermilk where you live, there is a way to fake it for baking purposes. See our page on how to make the "buttermilk plant". You can also make old-fashioned non-cultured buttermilk from scratch, by churning cream, and you also get your own fresh, sweet butter at the same time.)

"Sour milk" isn't milk that's gone bad. It's milk which has had a couple of teaspoons of buttermilk stirred into it, has been put in a scalded container and wrapped in a towel, and left in some peaceful corner at about 75 degrees F for 24 hours. The original Irish name is bainne clabhair, "clabbered milk", or "bonnyclabber" as it's rendered in Lallans and other Scots-based dialects. The flavor isn't quiteas tart as buttermilk, but there's enough acid to make the bicarb react correctly. If you don't have time to do sour milk, buttermilk will do perfectly well. "Sweet" or plain milk doesn't work quite as well, but you can still use it: just add 1/2 teaspoon of baking powder to the recipe.

First, decide whether you're making farl or cake. If farl, find your heaviest griddle or non-sloping-sided frying pan (cast iron is best), and put it on to preheat at a low-medium heat. (You're going to have to experiment with settings. Farl should take about 20 minutes per side to get a slight toasty brown.) If making cake, preheat the oven to 450 F and find a baking sheet. Full preheating is vital for soda bread.

Sift the dry ingredients together several times to make sure the bicarb is evenly distributed. Put the sifted dry ingredients in a good big bowl (you want stirring room) and make a well in the center. Pour about three-quarters of the buttermilk or sour milk or whatever in, and start stirring. You are trying to achieve a dough that is raggy and very soft, but the lumps and rags of it should look dryish and "floury", while still being extremely squishy if you poke them. Add more liquid sparingly if you think you need it. (You may need more or less according to conditions: local humidity and temperature, the absorptiveness of the flour you're using, etc.)

Blend quickly (but not too energetically!) until the whole mass of dough has become this raggy consistency. Then turn the contents of the bowl out immediately onto a lightly floured board or work surface, and start to knead.

The chief concern here is speed: the chemical reaction of the bicarb with the buttermilk started as soon as they met, and you want to get the bread into the oven while the reaction is still running on "high". DON'T OVERKNEAD. You do not want the traditional "smooth, elastic" ball of dough you would expect with a yeast bread; you simply want one that contains almost everything that went into the bowl, in one mostly cohesive lump. You should not spend more than half a minute or so kneading...the less time, the better. You don't want to develop the gluten in the flour at all. If you do, you'll get a tough loaf. Don't be concerned if the dough is somewhat sticky: flour your hands, and the dough, and keep going as quickly as you can. There is a whole spectrum of "wetness" for soda bread dough in which it's possible to produce perfectly good results: I've found that farl in particular sometimes rises better if the dough is initially wet enough to be actively sticky. You're likely to have to experiment a few times, as I said, to come to recognize the right texture of dough.

Once you're done kneading, shape the bread. For cake, flatten the lump of dough to a slightly domed circle or flat hemisphere about 6-8 inches in diameter, and put it on the baking sheet (which should be dusted lightly with flour first). Then use a very sharp knife to cut a cross right across the circle: the cuts should go about halfway down through the sides of the circle of dough, so that the loaf will "flower" properly. If you're making farl, use the same very sharp knife to cut the circle of dough into four wedges. Try not to crush or compress the dough where you cut it (if the knife is sharp enough, you won't). A clean slicing motion is what's called for.

Then bake. When putting cake in the oven, handle it lightly and don't jar it: the CO2 bubbles are vulnerable at this point of the process. Let the bread alone, and don't peek at it. It should bake for 45 minutes at 400-450F. (One local source suggests you give it the first 10 minutes at 450, then decrease to 400. I would agree with this.)

If making farl, dust the hot griddle or frying pan with a very little flour, and put the farls on/in gently. The cut edges should be 1/2 inch or so apart to allow for expansion. Give the farls 20 minutes on a side: they should be a sort of mocha-toasty color before you turn them. Keep an eye on the heat -- they scorch easily. The heat should be quite "slow". When finished, take the farls off the heat and wrap them in a light dishtowel, hot side down. (The residual steam works its way up through the soda bread and softens the crust formed by the process of baking on the griddle, making it more amenable to being split and toasted later.)

If you're making cake: At the end of 45 minutes, pick up the loaf and tap the bottom. A hollow-ish sound means it's done. For a very crunchy crust, put on a rack to cool. For a softer crust, as above, wrap the cake in a clean dishcloth as soon as it comes out of the oven.

Both ways, the soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice.

Soda farl is also one of the most important ingredients of the Ulster Fry, the world's most dangerous breakfast (nothing whatsoever to do with its area of origin: it's the cholesterol that comes with frying sausage and bacon and black pudding and soda bread and, and, and...). Click here for the Ulster Fry recipe.

Other ways of baking soda bread

Some people have begun resurrecting the art of baking soda bread "in the pot", on the hearth, as was done in this country for many years before the average householder could afford a luxury like an oven. The traditional vessel is a kind of Dutch oven which has come to be known on this side of the water as the "Bastable oven". This is an iron pot about 18-20" in diameter, with a concave lid. The bread (treated as for "cake") would be put in the preheated pot: the pot would be covered and put down into the coals of the fire, and more coals piled on top. This approach produces a soda bread which rises wonderfully and bakes with great evenness. The smell of the bread, suddenly released on opening the pot, is ravishing.

Variations on the basic soda bread recipe

"Spotted Dog":

Add raisins, and maybe another teaspoon of sugar.

"Currant soda":

1 1/2 lb flour, 4 oz currants, 4 oz raisins, 2 oz mixed candied peel, 3 oz butter, 1 tsp bicarb, 1 tsp cream of tartar, 1/2 tsp salt, 2 tablespoons sugar, buttermilk to mix (judge it by eye, as above). Sieve the dry ingredients together; rub in the butter; add the fruit. Add the buttermilk, roll out very lightly, cut into farls, and bake as for farl above.

"Golden soda":

Substitute about 1 cup of fine-ground cornmeal for a cup of the flour. One of my sources tells me this works better as cake than as farl.

A really heretical variation:

Add chopped Jalapeno peppers to the dry ingredients. Mix and bake as above. (Diane adds: Mum will probably whack me one if she ever catches me doing this. But it does taste wonderful.)

For "Brown soda" / "wheaten bread":

• 4 cups whole wheat flour
  
• 1 cup white flour
  
• Scant 1/2 cup oatmeal
  
• 1 teaspoon bicarbonate of soda
  
• 1 teaspoon salt
  
• 2-3 cups sour milk or buttermilk
  

Mix and bake exactly as for "plain soda" above. If you have trouble with this one rising, your local mixture of whole wheat flour may be responsible: try decreasing the amount of whole wheat and increasing the white flour.

"Treacle bread":

• 2 tablespoons dark molasses
  
• 7 fl oz milk (approximately)
  
• 1 1/2 tablespoons sugar
  
• 1 lb flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon cream of tartar
  
• 1 teaspoon bicarbonate of soda
  
• Good pinch of ground ginger
  

Heat the molasses and milk together. Mix all dry ingredients together: add liquid until a soft dough is achieved. With floured hands, shape into a round cake about 1 1/2 inches thick. Cut into farls, put on a floured baking sheet and bake at 400F for 40 minutes.

This article is copyright © Diane Duane 1995-2008: all rights reserved.

 

Notes and additions:

For those of you hunting a gluten-free recipe for soda bread, Sheltie Girl at Gluten a Go Go has adapted our recipe and produced one for gluten-free soda farl. Check it out!

Also: The irrepressible Deb at SmittenKitchen has a soda bread variant with fruit which is extremely good in the "tea bread" category, the kind of thing that no one here would be ashamed to bring out on the little tea trolley along with the regular soda bread. Give it a shot if you're looking for something a little fancier than traditional plain soda.

Want to comment on this soda bread page or ask for tips and advice?

A new wave of comment spam is passing through the Net at the moment, and because Peter's Mum's recipe is one of the most popular pages on our site, it's being targeted by comment spammers. As a result, the comment fields that normally appear on this page have been shut down.

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Don't forget to visit our other Irish food pages!

Find out What Irish People Eat

See Pictures of Irish Food

Discover Why We Have No Recipes for Corned Beef and Cabbage
(though we'll tell you where to find some if you insist)

Learn The Secret to Making Authentic Irish Coffee

Visit Our Irish Recipe Collections and
our 2007 and 2008 Festivals of Irish Recipes for St. Patrick's Day:
seventeen authentic recipes for each year

And find out about The Best Irish Cookbooks

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