With St. Patrick’s Day just around the corner (and because I’m always thinking about food), I decided to learn more about the tradition and history behind Irish soda bread.  

This quick and cheap-to-make bread most likely originated in early nineteenth century Ireland, when whole-meal soft wheat flour was abundant and the remaining three ingredients – salt, baking soda and buttermilk – were readily available.  Not responding as well as hard wheat to yeast, the soft wheat flour leavens when the soda reacts to the lactic acid in buttermilk, creating tiny bubbles during baking.  

While there are many versions to the traditional recipes, any historian knowledgeable on the culinary traditions of Ireland will remind you (probably quite gruffly and with a thick brogue) that refined “white” flour, fruits, eggs or sugar would’ve been reserved for special occasions, therefore NOT a part of the daily bread formulation.  

Ovens were not found in every household in those early days, so loaves were usually placed in deep, heavy cast iron pots and placed over a fire.  A lid was inverted over the top of the pot, to hold additional coals to ensure even baking.  Resourceful, but not how most of us will bake this bread.

What I love most about this bread is that anyone can make it.  Instead of the intimidating process of yeast breads, with their proofing, kneading and rising methods, this bread calls for three virtually foolproof steps: measure, mix and bake.  The result is a confidence-boosting finished loaf that will fill your house with the most decadent aroma ever – freshly baked bread! 

Tips for making traditional soda bread:

• Use a whole wheat pastry dough for the right texture.

• Slowly add in the buttermilk.  Too much and the outside will burn before the inside is baked through; too little and the bread will be dry.

• Do not knead the dough; kneading is required for yeast dough, not quick soda breads.  Mix only enough to combine ingredients, then form the round loaf.

• Cutting a deep cross over the top of the loaf before baking helps the bread cook more evenly.

My favorite recipe is from a blog I follow, check it out here.  Hope you’ll give it a try!