So I could be all coy and say how the Irish Soda Bread is something that is easily found on it’s shores. But I’m not cap.a.ble. Simply not capable. You see, the first slice of this stuff will have you waving your waiter at that pub you’re in, while it’s probably raining outside and you have a glorious bowl of soup in front of you and you know immediately that the portion of bread they have given you is.just.not.going.to.do.
A little melodramatic perhaps, but I ain’t playin when I say this stuff will make you want a loaf for the plane ride home and even then it won’t last long enough. It’s comforting and so perfect and every chance I got I had to get some of this while meandering the streets of Dublin.
The history of this bread is that it was handed out to the poor during the famine in Ireland because wholemeal or rather as it was known, brown meal was considered as a less desirable product, making it significantly cheaper to feed more people.
Irish Brown Bread
Adapted from Farmette
Makes 1 loaf
2 1/3 cups wholemeal flour
1 1/3 cup + 1 heaped tablespoon plain flour
1 teaspoon sea salt
1 teaspoon baking soda
25 grams butter, room temperature
1 2/3 cups buttermilk
1 tablespoon honey
Preheat oven to 200ºC/400F and greaseproof a bread tin.
Sift plain flour and baking soda in a bowl. Add the salt and wholemeal flour and stir to combine.
Add in the butter until the mixture resembles breadcrumbs.
In a separate bowl, combine the buttermilk, honey and egg and whisk until well combined.
Make a well in the flour and add the buttermilk mixture, fold through until well combined.
Spoon into the bread tin and flatten out. Slice a line into the center of the loaf and bake for 45 minutes or until golden on top.
Remove and allow to cool.
Slice and serve warm.