Ingredients
Dry Ingredients
- 450g plain flour
- 2 tsp sea salt flakes
- 1 tsp bicarbonate soda (baking soda)
Wet Ingredients
- 2 tbsp runny honey
- 360ml buttermilk
Topping
- 1 tbsp rolled oats
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to ensure it is hot enough for baking the soda bread, which is essential for a good crust.
- Mix Dry Ingredients: In a large bowl, combine the plain flour, sea salt flakes, and bicarbonate soda. Whisk together for about 10 seconds to aerate the flour and break up any lumps, creating an even base for the dough.
- Prepare Wet Ingredients: In a smaller bowl or measuring jug, mix the runny honey with the buttermilk thoroughly until well combined to add moisture and a touch of sweetness.
- Combine Wet and Dry: Make a well in the center of the dry ingredients, pour in the buttermilk and honey mixture, and stir gently with a large wooden spoon just until combined. The dough should be somewhat sticky and not overmixed to maintain the right texture.
- Shape Dough: Turn the sticky dough onto a floured surface, lightly shape it into a round ball with a slightly flattened top. Avoid kneading the dough as soda bread requires minimal handling.
- Prepare for Baking: Place the shaped dough onto a piece of floured baking paper. Use a sharp serrated knife to cut a deep cross, about one-third into the loaf, on the top. This scoring helps the bread cook evenly.
- Add Toppings: If any buttermilk mixture remains, brush it over the top of the dough, then sprinkle rolled oats evenly over the surface for a rustic look and added texture.
- Bake the Bread: Transfer the dough on the baking paper into a small oiled Dutch oven (without its lid) and bake in the preheated oven for about 35 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the base.
- Cool: Remove the bread from the oven and let it cool on a wire rack or wrapped in a clean cloth tea towel before slicing to retain moisture and improve crumb texture.
Notes
- Do not knead the dough much to keep the bread tender and light.
- Brushing the loaf with buttermilk before baking helps with crust color and texture.
- Using a Dutch oven creates an ideal baking environment to mimic traditional bread ovens.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Use a serrated knife for scoring to make clean cuts without tearing the dough.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
