A Traditional Irish Soda Bread Recipe With Whole Milk - Delishably - Food and Drink
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A Traditional Irish Soda Bread Recipe With Whole Milk

Eugene writes a variety of articles on the Maven network of sites, covering topics such as gardening, DIY, photography, and STEM.

Irish soda bread

Irish soda bread

Can I Make Soda Bread Without Buttermilk?

Yes, you can! This recipe for brown soda bread uses whole milk (also called full-cream milk) as an alternative, but you can, of course, use buttermilk if you have access to it.

Soda bread is a quick bread that uses buttermilk and baking soda (aka bread soda) as leavening agents, rather than yeast. This recipe only uses a few ingredients and can be easily prepared in 15 to 20 minutes, with a cooking time of 39 minutes.

Cook Time

Prep timeCook timeReady inYields

20 min

39 min

59 min

6 servings

Ingredients

  • 1 pound (500 grams) whole brown flour
  • 350 milliliters (1.5 US cups or 12.5 fluid ounces) whole milk, or buttermilk
  • 1 rounded teaspoon baking soda (bread soda)
  • 1/2 level teaspoon salt
  • 5 dessertspoons vinegar

Oven Temperature

  • For a fan oven: 374 F or 190 C
  • About 20C higher for a non-fan oven

Instructions

  1. Weigh out 1 pound (500g) of whole brown flour and empty it into a mixing bowl. You don't need to sieve it unless it's very lumpy.
  2. Measure out 12 1/2 fluid ounces (350ml) of milk into a jug and add 5 dessert teaspoons of vinegar. Stir and allow to curdle. Alternatively, use buttermilk without the vinegar. If you're using a loaf tin, you can use up to 400ml of milk, which makes a sloppier mixture.
  3. Meanwhile add a rounded teaspoon of baking soda to the flour and thoroughly dry mix with a wooden spoon.
  4. Next add the milk to the flour and thoroughly mix, ensuring all the flour is wetted. If you're using a baking tray, the mixture needs to hold together without spreading on the tray, so add more flour if it's too sloppy.
  5. You can bake on a tray or in a loaf tin. A loaf tin has the advantage of containing the mixture and keeping it from spreading, so don't worry if it's sloppy.
  6. If you wish, you can spoon out the mix onto a floured working surface and knead it into a flattened ball. Sprinkle flour on the pile of dough before handling and while kneading to make it less likely to stick to your fingers. If you don't want to get your hands dirty, spoon the mix out onto the baking tray and shape and pummel it with the wooden spoon and a dessert spoon until it's approximately round. Smooth the top with a dessert spoon (a little oil helps to keep the spoon from sticking).
  7. Bake in the oven for 35-40 minutes at a temperature of 374 F (190 C) until the bread starts to brown. If you don't have a fan oven you may need to increase the temperature by 10-20 degrees C.

What's a Leavening Agent?

A leavening agent is used to raise sponge and bread and make it more fluffy. Leavening agents produce carbon dioxide gas (CO2) which expands and makes the mixture lighter and porous. Yeast can be used as a leavening agent but an alternative is to use an acid and alkali as ingredients that generate CO2 as a byproduct when they combine in a chemical reaction. Baking soda (alkali) and buttermilk (containing lactic acid) are common raising agents but you can also use vinegar which contains acetic acid.

Measure out 1 lb of whole brown flour into a bowl. Add 1 rounded teaspoon of baking soda

Measure out 1 lb of whole brown flour into a bowl. Add 1 rounded teaspoon of baking soda

After dry mixing, add the curdled milk or buttermilk and stir thoroughly with a wooden spoon.

After dry mixing, add the curdled milk or buttermilk and stir thoroughly with a wooden spoon.

Spoon out onto a floured baking tray and shape with a dessert spoon and wooden spoon. Alternatively, knead into a flattened ball on a work surface before transferring to the tray.

Spoon out onto a floured baking tray and shape with a dessert spoon and wooden spoon. Alternatively, knead into a flattened ball on a work surface before transferring to the tray.

Bake for 35-40 minutes in a fan oven at 374 F (190 C).

Bake for 35-40 minutes in a fan oven at 374 F (190 C).

how-to-make-irish-brown-bread-with-full-cream-milk
You can also bake this bread in a large size loaf tin. The advantage is the mixture can be more sloppy, without spreading all over the baking tray and the bread will be moister. This tin measures 9 1/4" x 5 1/4" x 2 3/4".

You can also bake this bread in a large size loaf tin. The advantage is the mixture can be more sloppy, without spreading all over the baking tray and the bread will be moister. This tin measures 9 1/4" x 5 1/4" x 2 3/4".

Cast Your Vote!

What Other Ingredients Can be Used in Soda Bread?

Want to try something different? Instead of using 1 pound of wholemeal flour, use a 50/50 mix of flour and some or all of the following:

  • Wheat germ
  • Rolled oats
  • Desiccated coconut
  • Milled linseed
  • Sesame seeds
  • Ground almonds
  • Mixed seeds (usually sesame, pumpkin, sunflower, poppy etc).

I've found that the coarseness of some of these ingredients seems to reduce the extent to which the bread rises, so you could try experimenting with blending them before mixing.

Rolled oats

Rolled oats

© 2018 Eugene Brennan

Comments

Liza from USA on June 10, 2020:

I enjoy making and baking bread at home. I have never tried making soda bread. Your recipe with the photo guide looks excellent to follow. Thanks for sharing it.

Jean Bakula from New Jersey on May 11, 2019:

Thanks Eugene. I like Wheat Germ, I usually have it in the house!

Eugene Brennan (author) from Ireland on May 10, 2019:

Thanks Jean!

I forgot to mention (must do an edit!) that you can also add wheat germ (several ounces or more). Sometimes to I pour rape seed oil over the top. (Wonder what it would be like mixed into it?). I also buy bags of mixed seeds (pumpkin, sesame etc) and add an ounce or so to the recipe.

Jean Bakula from New Jersey on May 10, 2019:

I always buy soda bread, but it's only available in the U.S. near St. Patrick's Day. It looks easy to make, and I love it. I will be trying this recipe soon. I like the fact that it's plain, but tastes good!

Eugene Brennan (author) from Ireland on January 16, 2019:

Hi Geri. I use malt vinegar, but you can probably use any type e.g. apple cider vinegar. The mix rises about 20% to 30%. I still haven't figured out how to get it to rise to the extent that off-the-shelf bread mixes do. Possibly they use cream of tartar. I've also used buttermilk, but it doesn't rise much more. In any case, soda brown bread tends to be more solid than overly fluffy.

Geri McClymont on January 16, 2019:

This looks good and I would like to try it. What kind of vinegar do you use?

Eugene Brennan (author) from Ireland on January 10, 2019:

Thanks Louise. I make this now in a rectangular loaf tin. The mixture can be more sloppy and there's not kneading or shaping required. Also it's easier to cut the bread.

Louise Powles from Norfolk, England on January 10, 2019:

I like the look of this. It looks easy to make and looks lovely too. Thanks for the recipe. =)