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Irish Soda Bread

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Does Irish Soda Bread freeze well? Any favorite recipes? Thanks!

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  1. Freezes very well.

    1. I have just discovered Irish Soda Bread! I haven't tried freezing, but I have downsized the typical recipe to make it sizable to consume in a couple of days (and I just love it toasted with jam). Here is what I have been doing:

      Adopted from rivercottage.net Should be able to sub buttermilk for the yogurt.

      Dry Ingredients:
      125g flour
      125g rye flour
      1 teaspoon baking soda
      ½ teaspoon fine sea salt

      Seed mix:
      2 tablespoons sesame seeds
      2 tablespoons pumpkin seeds
      2 tablespoons chopped walnuts
      Other options: sunflower, poppy, fennel

      210g plain yogurt
      A bit of milk

      Oven: 400F. Prepare baking sheet with a small piece of parchment paper.

      Mix dry ingredients in bowl with whisk, add all but 1 tablespoon of the seed mix . Add yogurt, stir. It should form a soft dough, just this side of sticky. If necessary, add another tablespoon or two of yogurt or milk. Put on a lightly floured surface and knead lightly for a minute, just long enough to pull it together into a loose ball but no longer.

      Put the round of dough on prepared backing sheet. Brush with milk and press in remaining seeds. Mark a deep cross in the dough with a sharp knife, about half way through. Bake for 40-45 minutes, until the loaf sounds hollow when tapped under neath.

      Cool on a wire rack. Best eaten while warm, raw honey is optional. If there is some left over, makes great toast the next day.

      1 Reply
      1. re: firecooked

        My partner is the baker of the couple and the River Cottage recipe really works. Very delicious. Letting it cool under a kitchen towel makes the crust a bit softer (which is how we prefer it). Works with yogurt or buttermilk.

      2. Adapted from Gourmet 1988:

        2 cups unbleached flour
        1 cup whole wheat flour
        1/2 cup sugar
        2 t. baking soda
        1 t. salt
        1/2 stick (4 T., 2 oz) cold unsalted butter, cut into bits
        1 cup golden raisins or dried cherries
        2 t. caraway seeds
        1 1/2 cups buttermilk

        Mix the dry ingredients together (flour through salt). Rub in the butter until it disappears. Add raisins or cherries and caraway seeds; toss to coat. Add buttermilk and stir just until evenly moist. Knead dough for 1 minute. Make into a ball and place on a parchment-lined baking sheet. Bake at 350 degrees for 50-65 minutes. Cool before slicing.