Recipe by Ms Happy Farmer
This soda bread recipe is my personal one and very simple to make. Most homes in Ireland still make this bread daily and all have slight variations in ingredients or baking times. If you have ever traveled to Ireland, this is the soda bread you ate with your seafood chowder, soup, stew and breakfasts!
Top Review by Aaliyah's&Aaron'sMum
Absolutely GORGEOUS bread! A bit of a crunchy crust on the outside and the inside was so wonderfully soft! We were in Ireland last year for our summer holidays and the soda bread we had there tasted exactly the same! And I did get the recipe off our friend's mum which I can't seem to find now. But from what I remember the ingredients were the same except she used buttermilk instead of yoghurt. I am so glad I found your recipe! So now I can say, I finally have found THE perfect recipe for THE authentic Irish Soda Bread! And this time I won't lose it!!! Thank you, Ms Happy Farmer, for sharing this truly wonderful recipe, definitely wil be making this again!
- 8 ounces wheat flour
- 8 ounces self-rising flour
- 10 -14 fluid ounces unsweetened plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon bicarbonate of soda
- 1⁄2 teaspoon baking powder
- 1 pinch salt
Directions See How It's Made
- Grease and flour a 8" (20cm) cake tin (high walls are better but not necessary.).
- Preheat oven to 190°C/375°F or 180C/350F if using a fan assisted oven.
- Sieve self-rising flour with bicarbonate of soda, baking powder and salt into a large bowl. (It is important to sieve the bicarbonate of soda with the self-rising flour, if it is added at a later stage it will give the bread a greenish tinge!).
- Add the wheat flour to the bowl (no need to sieve).
- In a jug mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl.
- Stir with a wooden spoon until well mixed and a soft sticky dough is formed.
- Flour a surface for kneading and knead lightly (20 turns max). Form into a round shape, this does not have to fit the tin as it will spread when cooking.
- Transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes. (The cutting of the cross helps to portion the bread for slicing in quarters.).
- Eat when cool with just real butter or your favourite topping and a cup of sweet tea. It is lovely toasted too!