Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals. Per serving, the whole-wheat flour in this recipe provides about 10% of your daily fiber needs—and fiber has numerous health benefits, including a healthier gut and more regular bowel movements. It also helps keep you full and satisfied.
According to many historians, the earliest recipes for soda bread were published in the early 1800s in the United Kingdom. And some say that Native Americans were leavening bread with pearlash (a byproduct of wood ash) well before that.
Is Bread Soda the Same as Baking Soda?
Yes, it’s the same thing. Baking soda is also known as sodium bicarbonate, which is a combination of baking soda, monocalcium phosphate and corn starch. This powdered trifecta and the chemical reaction that happens when it’s introduced to a liquid is what gives a good rise, crumb and fluff in breads and other baked goods.
Yes, but we think the flavor and texture of soda bread are best when eaten the day it’s baked. Plus, it's a kind of bread that can get stale sooner than regular bread. You can make it a couple of days beforehand (no need to refrigerate it), and you can freeze slices for a few months, but you might want to toast the bread after doing this. Be sure to store the soda bread in an airtight container or wrap it well.
Preheat the oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean the dough off your hand.
Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the 4 quadrants.
Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.
Tips
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, April/May 2005
Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.
Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form.
Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients.
Wholemeal varieties are healthiest. It's also super easy to make from home, try this simple soda bread recipe. Nutritional breakdown: Rankin Irish Brown Soda Bread: 82 cals, 3.8g protein, 16.1g carbs (2.3g sugars) 1.3g fat (0.2gsats) 2.3g fibre, 0.2g salt.
Both types of bread use flour and contain refined carbohydrates. Sourdough bread would be considered healthier in the fact that it is a fermented food with lower gluten levels, making it easier to digest.
Soda bread is quick to prepare and is a low-fat, yeast-free option. It may help alleviate symptoms of bloating and discomfort. If you're new to baking or short on time, our seeded soda bread is an ideal loaf to bake at home.
I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.
He explained that in some regions of Ireland, they might add dried fruit to soda bread on special occasions only. Throughout much of Irish history, dried fruit would have been considered a luxury item. Irish cooks would only be able to add raisins when they had raisins to spare, which would have been a rare occurrence.
Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.
Irish soda bread has a couple of other names, too: When we attended a class at the famous Ballymaloe Cookery School in County Cork, Ireland, they made this loaf and called it a Spotted Dog. It's also called white soda bread, American Irish soda bread, or fruit soda bread.
Bread soda is also known as bicarbonate of soda and baking soda. A good substitute for buttermilk, if you need sour milk in a recipe, add 1/2 teaspoon of Shamrock Bread Soda to 150ml fresh milk.
*If you don't have access to KA's whole meal Irish-style flour, you can substitute Whole wheat pastry flour. It will be finer, and the loaf a be a bit moister, but it is an adequate substitute.
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