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    You are in: Home / Recipes / Irish Soda Bread Recipe
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    Irish Soda Bread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Boo L's Note:

    Soda bread is great for people with yeast allergies, but it's super tasty too. This recipe has spelt flour in it, which has a lovely nutty taste, but can be quite expensive. The dough is very free form, and prone to take off, so I tend to do this in a tin if I want it for sandwiches, but it also works well on a baking tray. I think this recipe was originally done by Hugh Fernley-Whittingstall, but was adapted by a colleague of mine.

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    Units: US | Metric


    1. 1
      Preheat the oven to 180C (350F).
    2. 2
      Mix all the dry ingredients together in a large bowl. There's no need to sieve, but mix them well - even using a whisk.
    3. 3
      Combine the oil, buttermilk and water in a jug, and mix briefly. Make a well in the dry ingredients, and pour in liquid. Mix using a wooden spoon for about 1 minute, until they form a homogenous sticky dough.
    4. 4
      Encourage the dough onto a papered or well-floured baking tray. Bake for about 40 mins at 180’C, depending on oven.

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    Nutritional Facts for Irish Soda Bread

    Serving Size: 1 (1100 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2397.6
    Calories from Fat 871
    Total Fat 96.8 g
    Saturated Fat 14.0 g
    Cholesterol 11.6 mg
    Sodium 5390.5 mg
    Total Carbohydrate 326.8 g
    Dietary Fiber 15.1 g
    Sugars 15.3 g
    Protein 53.5 g

    The following items or measurements are not included:

    spelt flour

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