Traditional Irish Soda Bread with Buttermilk
Ingredients
- 250 g all-purpose flour (Type 405)
- 250 g whole wheat flour
- 2 tsp salt
- 1 tsp baking soda
- 500 ml buttermilk
For dusting
- Flour, for dusting
Preparation
Preheat oven to 240 degrees Celsius (convection: 220 degrees)
Line a baking sheet with parchment paper
In a bowl, thoroughly mix all-purpose flour, whole wheat flour, salt, and baking soda, then sift into a second bowl
Form a well in the center of the dry ingredients and pour in the buttermilk
Mix the dough briefly with a dough scraper until no dry ingredients remain; the dough will be very coarse and sticky
Transfer the dough to the prepared baking sheet and shape into a round loaf (20 cm in diameter) with floured hands
Cut a deep cross on the surface with a sharp knife
Bake for 15 minutes
Reduce the oven temperature to 220 degrees Celsius (convection: 200 degrees) and continue baking for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom
Let cool completely on a wire rack
Tips
Store airtight at room temperature for one day
On the second day, slice and toast to refresh
