Farmersgirl Kitchen

Soda Bread

Uncategorized | March 22, 2010 | By

There were a lot of Irish Soda Bread recipes on the web last week celebrating St Patrick’s Day.  I really like soda bread, so I thought I would make some too.
Irish Soda Bread
275g wholemeal flour
75g plain flour, plus a little extra
50g pinhead oatmeal
1tsp bicarbonate of soda
11/2 tsp salt
1tsp sugar
1 egg
1 234ml carton of buttermilk (I didn’t have any so used 2tbsp of yogurt and made up the liquid with milk)
1tbsp rolled oats (I used more pinhead oatmeal)
Preheat the oven to 190C/Gas Mark 5.  Grease a baking tray.  PUt the flours, oatmeal, bicarbonate of soda, salt and sugar in a large bowl and mix.  Beat the egg and buttermilk together and add them.  Mix with a fork and then your hands to form a smooth dough.  Shape the dough into an oval, add a dusting of flour, brush wiht milk and sprinkle with oats.  Use the blunt side of a knife to make indentations diagonally across the bread.
Bake for 50-60 minutes, then put on a wire rack to cool.
I found the oven was too hot as my bread had a bit in the middle that wasn’t quite cooked,  I had to take it out after about 40 minutes or it would have burned.  I’ll try again with a cooler oven.

It does taste fantastic though, the real deal!


  1. Leave a Reply

    March 22, 2010

    That looks like a wonderful crusty loaf of soda bread. Yum!

  2. Leave a Reply

    March 22, 2010

    I love soda bread too, Janice! I made a loaf, sliced it up and froze it so I will eat just a slice instead of the whole loaf!

  3. Leave a Reply

    March 22, 2010

    Me again… I noticed you do not include currents/raisins or caraway seed in your soda bread. Since you are a lot closer to Ireland, I guess yours is closer to the original.

  4. Leave a Reply

    March 23, 2010

    This looks so good. I'm going to have to try soda bread using oatmeal as I've seen so many others using this.

  5. Leave a Reply

    March 26, 2010

    I love soda bread! I'm going to give your recipe a go!

  6. Leave a Reply

    March 1, 2011

    What is the wholemeal flour? Can I use wheat- or wheat pastry flour?

  7. Leave a Reply

    March 1, 2011

    Hi Becky
    Wholemeal flour is 'brown', it has all the bran in it as well as the wheatgerm. I checked on a conversion terms website and it is described as 'wholewheat' It will work with any flour even all purpose white, but is better with the wholemeal. Enjoy.

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