This authentic Irish soda bread recipe is something special for St. Patrick’s Day! I asked my former Irish yoga teacher trainee, now back in Ireland, if her family has a recipe I could share with you all. She totally came through for us!
Soda, or pearl ash, was actually first used by American Indians as a leavening agent for “quick breads.” Irish soda bread was adopted by the Irish not by choice, but because it was the cheapest bread to make in a state of poverty. In 19th century Ireland yeast was hard to come by, while bicarbonate of soda was plentiful and acted as a good substitute. I am eternally grateful to our ancestors and the Irish for getting creative with their bread and bringing this Irish soda bread recipe to our tables.
Here it is exactly as this authentic Irish soda bread recipe came to me via Facebook:
Authentic Irish Soda Bread Recipe For St. Patrick’s Day!
Soured Cream Soda Bread
A lot of folks here use the Delia Smith cook book (sort of a cook book bible in Ireland) – and her recipe for Irish soda bread is online here.
My mum says the key to the soda bread is to use buttermilk/soured milk. Her recipe is for brown soda bread (healthier!). So here is the one her ladies club uses (below) so you have 2 options!
Brown Soda Bread
12 oz wholemeal flour
4 oz white flour
1/2 oz margarine
1 level teaspoon of bread soda
1 heaped teaspoon of bextarter
1 heaped teaspoon of sugar
I level teaspoon of salt
1/2 pint of buttermilk
put wholemeal in a bowl, sive together flour, breadsoda, bextarter, salt and sugar
add to wholemeal and mix well.
rub in margarine
beat egg and add to milk
pour on to mixture
and mix to a firm dough (not too stiff)
place in a greased and floured tin (8.5-9″ tin)
make a cross on top
bake in pre heated oven at gas mark 8 (230C or 450F) for half an hour
reduce heat and leave for 10 more mins
cool on wire tray