Tag Archives: irish

Ard Bia Brown Soda Bread

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Ingredients

  • 125g strong white flour
  • 125g brown flour
  • 50g sunflower seeds, plus extra for topping
  • 50g sesame seeds, plus extra for topping
  • 50g pumpkin seeds, plus extra for topping
  • 50g pinhead oatmeal
  • 1 tbsp baking soda
  • pinch of salt
  • 2 tbsp olive oil
  • 300ml buttermilk

Instructions

  1. Preheat oven to 180C/350F/gas mark 4. Grease a 900g loaf tin.
  2. In a large mixing bowl, combine all the dry ingredients, mixing well. Add the oil and half the buttermilk, stir well to mix and add the rest of the buttermilk bit by bit. You’re looking for a moist consistency but don’t want it to be too wet or sticky.
  3. Transfer the mixture to the greased loaf tin. Score the surface with a sharp knife. (Because we include a little white flour in our recipe, the bread will rise more than traditional soda bread. It needs to be scored to rise evenly.)
  4. Scatter the top with extra seeds and bake for about 60 minutes or until a toothpick inserted in the bread comes out clean. Allow to cool a little before transferring to a cooling rack to cool completely.

From Paolo’s Brown Soda Bread from Ard Bia Cookbook & the Ard Bia Blog.

Soda Farls

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Ingredients

  • 8 oz white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Enough buttermilk to make the dough into a thick, knead-able consistency

Instructions

  1. Warm griddle or cast iron skillet in preparation.
  2. Mix the flour, baking soda, and salt in a bowl.
  3. Start with just large splash of buttermilk and when the dough is of a thick, workable consistency it is ready to be cooked.
  4. Dust the griddle with a little dry flour to stop the farl mix from sticking to the pan.
  5. Turn the dough out onto a floured board, knead lightly to form a round shape—then flatten it lightly with a rolling pin. Cut the circle into four or eight wedges and bake them on the griddle, a few wedges at a time.
  6. When the underside has formed a firm skin, turn the wedge over and turn down the heat if necessary as the bread cooks on its second side. After a few minutes cooking on the second side, use a skewer to check if the farl is cooked through. Keep cooking until the skewer comes out clean.

From Delishably.