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My Grandmother's Irish Soda Farls: a traditional bread recipe

Updated on March 11, 2016

In the north of Ireland, soda farls are the Irish soda bread. My grandmother spent the seventy years of her adult life cooking this wonderful bread on an old-fashioned griddle, before serving it up still warm, butter melting slowly over the top. I've put down her recipe here, and also a couple of secret reasons why no one's soda bread tasted quite like my grandmother's soda bread ....

My Grandmother was a remarkable woman; she raised a family of twelve children and ten stepchildren making them fresh soda farls every day for their evening meal. Even after they had all left home she continued making soda bread every day. Her kitchen was always filled with the warm, floury smell of freshly-griddled farls. Eaten still warm, with melting butter and a little home-made jam they were simply delicious. For anyone who has never tried an Irish soda farl I cannot recommend them too highly - they are a soft, dense bread, very satisfying, and they can be enjoyed savoury in a cooked breakfast or sweetened with clotted cream and jam.


My grandmother's recipe:

To make the soda farls mix the following ingredients in a bowl:

  • 8 oz Plain white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Enough buttermilk to make the dough into a thick, knead-able constistency.

Start with just large splash of buttermilk and when the dough is of a thick, workable consistency it is ready to be cooked. It should be like very thick bread dough, not at all runny like pancake mix.

Meanwhile warm your griddle in preparation. (If you don't have a griddle, a wide flat fyring pan will do). Dust the griddle with a little dry flour to stop the farl mix from sticking to the pan.Turn the dough out onto a floured board, knead lightly to form a round shape - then flatten it lightly with a rolling pin. Cut the circle into four or eight wedges and bake them on the griddle, a few wedges at a time. It should take around 5 -10 mins each side, depending on how hot your griddle is.(The you tube video below is a useful visual guide but I would ignore what it says about 20 minutes each side).

When the underside has formed a firm skin, turn the wedge over using a slice and turn down the heat if necessary as the bread cooks on its second side. After a few minutes cooking on the second side, use a skewer to check if the farl is cooked through. Keep cooking until the skewer comes out clean. You don't want soft uncooked dough in the centre of your farl!

Let the farls cool slightly on a wire wrack. For best results serve warm with butter and jam.

NOTE: If you cannot find buttermilk in your local supermarket, you can substitute with normal milk mixed with a generous squeeze of lemon juice. It's the acid in the buttermilk that makes the soda rise and gives this bread its great flavour.

A WORD OF CAUTION: Soda farls are the easiest bread in the world - once you've seen an expert make them a couple of times! If you are trying this recipe for the first time, allow that it might take a little practice before you get it completely right.

The best tips I can give you are 1) make sure the dough is of a thick consistency, 2) get your griddle at a good temperature - if it is smoking it is too hot, if the bread is barely cooking then it is too low and 3) use a skewer to check each farl is cooked through until you get good at judging when the farls are ready.


How to make Irish Soda Farls

My grandmother's secrets: why her bread was the best


Out of her seventy or so direct descendants, children, grandchildren and great grandchildren, no one has succeeded in making soda bread that tasted like my grandmother's soda bread - despite the fact that she followed a simple recipe. I've asked around my relatives and I think I have figured out a few secrets which helped make my Granmother's Irish soda farls the best:

1. She never measured out the ingredients exactly.

2. She always used her hands to make up the mix, never a spoon.

3. The secret ingredient was love... my grandmother had a big heart, with room enough for her big family and I think when she was making her bread a little bit of that love must have dropped into the mix - its the only reason I can think of why her soda farls tasted so exceptionally good!

Making soda farls part 2

The Irish Soda Bread known as 'Wheaten Bread' in the north of Ireland
The Irish Soda Bread known as 'Wheaten Bread' in the north of Ireland

The 'other' soda bread

I'm always surprised when I go outside the north of Ireland, what people refer to as 'soda bread'. Just to keep things clear - in the north of Ireland 'soda bread' means a flat soda farl cooked on a griddle. In the rest of the world, it seems, 'soda bread' means the oven-cooked soda bread which we in the north call 'wheaten'. Confused? Well don't worry they're both great breads ... so why not try making both of them?

There is a hub all about making the 'other' Irish soda bread which you can read by clicking here.

A note on the history of Irish soda bread

The use of soda to leaven bread was not invented by the Irish but by the indigenous peoples of the Americas who used pearl ash combined with an acidic ingredient to make their bread rise. The first written recipe for a quick and easy soda bread is attributed to Amelia Simmons in her 1796 book American Cookery.

That said, the Irish have made soda bread their own and it continues to be very popular on the island today. The first references to Irish soda bread date from the mid-1800s when it was adopted by Irish mothers looking for a cheap and easy way to feed their (often large) families. The griddled soda farl would have traditionally been cooked over an open fire.

Today soda farls are an essential ingredient in an Ulster Fry (the cooked breakfast to beat all cooked breakfasts!). Some gourmet chefs are even experimenting with ways to reinvent the soda farl - serving mini-farls toasted with a variety of toppings such as smoked salmon, cream cheese and rocket, or goats cheese and mango salsa.

So feel free to use this recipe for my Grandmother's Soda farls and have fun with it - reinvent the soda farl in whatever way you choose! I used soda farls in a new way when I was creating some recipes for my hub: Fun Ideas for St Patrick's Day Breakfast.

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    • profile image

      SilverGenes 6 years ago

      Oh my goodness! I remember these! You just took me whooshing back in time and I can taste them still - I will definitely try and make them. Thank you so much! :)

    • profile image

      Ghaelach 6 years ago

      Thanks Marie and big hugs and kisses. Super hub and a big thank you for doing this hub. You said you would. If nothing crops up I'll be having soda farls and my own version of an Ulster Fry for sunday breakfast. LOL

      Ghaelach

    • Marie McKeown profile image
      Author

      Marie McKeown 6 years ago from Ireland

      So glad to spread the word about Soda farls - they deserve to be a lot better known!

    • ripplemaker profile image

      Michelle Simtoco 6 years ago from Cebu, Philippines

      Oh gosh, look at those tasty bread..could I be possibly hungrier than ever? (stomach grumbling) LOL

      Congratulations on your Hubnuggets nomination. Please follow this link to read and vote: http://hubpages.com/hubnuggets6/hub/A-Judge-Bee-My... Cheers!

    • Marie McKeown profile image
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      Marie McKeown 6 years ago from Ireland

      Thanks Ripplemaker - very excited about the nomination!

    • elayne001 profile image

      Elayne 6 years ago from Rocky Mountains

      Okay, I'm drooling now - wish I had some right now. Thanks for sharing your Irish farl. Had never heard of it. I was in Scotland in 2007, but I really want to visit Ireland soon. Congrats on your nomination.

    • crystolite profile image

      Emma 6 years ago from Houston TX

      Wonderful article.I really enjoyed this stuff.thanks for sharing.

    • Mrs. Menagerie profile image

      Mrs. Menagerie 6 years ago from The Zoo

      Ooooooh yummy yum...I can not wait to try this recipe. Thank you for sharing!

    • Derramy W. Bailey profile image

      Derramy W. Bailey 6 years ago from Sallisaw, OK.

      Marie, I am a food lover first and an amatuer cook. I love to cook and have since I was big enough to stand next to the stove. I think its wonderful that you have took on learning your Grandmother's recipe. I think that's a wonderful way to be able to hold on to that little part of our ancestory that warms the soul. thank your for your passion. I have one of my own from my Grandmother her homemade biscuits and they were always by hand and always made no matter when I came. you have inspired me and I think I may just write something on mine now so again thank you.

    • Marie McKeown profile image
      Author

      Marie McKeown 6 years ago from Ireland

      I hope you do write something on those biscuits Derramy. Food is more than just something we need to surive - it is part of our culture and identity, and a link with our past...

    • profile image

      Brijam 6 years ago

      It's St. Patrick's Day and I'm in Belfast. Just loved your article. I too had a Granny who griddled soda farls. In her latter years she went high tech and used a griddle which burned gas. There is little to compare with hot soda and sweet tea.

      One drawback was the countless burns I got on the back of my legs.

      What about potato bread and Ulster Fries?

      OMG I think I'll just pop out and stick the pan on.

      Thanks again. You took me back to a kitchen floor in Lurgan, some 50 years ago. The smell ... Oh the smell.

      I always thought that my granny's sodas were the best in the world, and she too never measured ingrediants.

      She put her success down to the fact that as a young girl she had broken her wrist which never set properly. She always said that her success was due to her "gammy arm". But you are right. You cannot make great soda farls without a lot of love. Thanks again Marie.

    • Lee B profile image

      Lee Barton 6 years ago from New Mexico

      I live aboard and don't have an oven for baking. Soda farls will cure my craving for homemade bread! But this hub is so much more than just a recipe. I really enjoyed reading it.

    • patlesaux profile image

      patlesaux 6 years ago from Ontario, Canada

      Going to give this a try, looks very appetizing. I haven't try it before, thanks for the recipe.

    • Eaglekiwi profile image

      Eaglekiwi 6 years ago from -Oceania

      Oh Marie your a naughty wee thing! lol

      Delicious ,I can almost smell it,just love it.

      Beautifully presented too-thumbs up to Grandma too x

    • Debby Bruck profile image

      Debby Bruck 6 years ago

      Looks like Southern Biscuits.

    • beamer profile image

      beamer 6 years ago

      Ok, you sold me. I now have to give this a try and see if I can get the wooden skewer to come out clean. Thank you for sharing.

      Brent

    • profile image

      mikeq107 6 years ago

      Hi Marie :0)

      Belated happy Saint pats to you !!

      I still make it, actually cheapest and best tasting bread I know of ....I add alot of other incredients to spice it up.

      Later

      Mike :0)

    • viking305 profile image

      L M Reid 6 years ago from Ireland

      Yes one of the nicest breads anyone can make. Like you say sooo nice when eaten warm with butter dripping everywhere. Love the recipe

    • Steph Harris profile image

      Steph Harris 6 years ago from Cambridgeshire, United Kingdom

      Wonderful, my mum used to make these for us children, many years ago, her mum was Irish, warm with butter and jam was Sunday nights tea, also with cheese. My mouth is watering just thinking about them. Thank you for sharing.

    • itakins profile image

      itakins 5 years ago from Irl

      So thrilled to have this recipe at last - I too watched my granny - a good Ulster woman make this bread every day after dinner,and she never measured anything!She always called it pan bread ,I think because she used an old cast iron pan...not sure.It was delicious....such memories.

    • Marie McKeown profile image
      Author

      Marie McKeown 5 years ago from Ireland

      Thanks for sharing your happy memories Itakins!

    • profile image

      Darlene 4 years ago

      I learned to make soda bread from my grandmother and her recipe is almost exactly the same as the one you use! I also learned to make potato bread, scones and wheaten when I visited her in 2002. I am so happy I had her teach me then because I never had the opportunity to go back to Northern Ireland before she died.

      I think we may need a fry for breakfast one day this week!

    • Marie McKeown profile image
      Author

      Marie McKeown 4 years ago from Ireland

      I am sorry you didn't get to go back to Northern Ireland and see your grandmother, but I am glad you had the chance to learn her recipes at least. Enjoy your fry!

    • profile image

      Sheila Keast 3 years ago

      I just made these this afternoon and they are delicious. Thanks for posting the recipe . I remember my father making these back home in Northern Ireland on a big black griddle that we had. No more worrying now about having no soda with our Ulster fry. Big hugs ...

    • Marie McKeown profile image
      Author

      Marie McKeown 3 years ago from Ireland

      So glad to help you bring back happy memories!

    • profile image

      Yaqub 3 years ago

      These sound great, I love oatmeal and dates. I wnoder if you could make them on a griddle? I have one that I use for pancakes (drop scones) although we call it a 'girdle' in Scotland. Might have a go at these at the weekend.

    • profile image

      Ann 3 years ago

      have you got a recipe for potato apple bread also northern irish

    • Marie McKeown profile image
      Author

      Marie McKeown 3 years ago from Ireland

      Sorry Ann, I don't know that one!

    • profile image

      John mcclelland 2 years ago

      Great video thankyou. Just to say. If you flour your griddle( that is not a stone) you can tell better if your griddle is too hot because the flour will brown first .You can adjust the heat without burning your farls. The flour on your griddle prevents sticking. Although a little burn gives a good flavour and texture which is all important. I hope this helps and I'm not being too critical

    • profile image

      Bren 2 years ago

      Your photo looks like it was grilled in one round loaf, & then cut into wedges- or are the wedges just put back together? Cant wait try these

      But want to do it right ! Thank you !

    • profile image

      Margaret Brookfield 2 years ago

      I ate this bread for 21 years in Belfast and then have make it in Canada, but in the oven and it tastes just as good.

    • profile image

      Peter Goudy 2 years ago

      My scottish grandmother made girdle or gridle scones that look very much like the farls. here is the recipe

      Grandma’s Girdle /Griddle Scones

      Ingredients

      2 cups of 5 Roses flour

      2 tbsp of sugar

      1 tsp of baking powder

      1 tsp of baking soda

      1/2 tsp of salt

      a piece of butter the size of an egg

      1 ¼ - 1 ½ cups of buttermilk

      Cooking Instructions

      Combine the dry ingredients in a bowl.

      Cut in the butter with a pastry blender until the butter is in very small pieces.

      Slowly mix in the buttermilk. Do not get the mixture too wet.

      Divide this mixture into 2 portions.

      Flour the counter and shape the mixture into a round shape ( approx. 8 inches in diameter

      and ½ to ¾ inch in thickness) . Flour the top and pat the portion to form the round.

      Flour the top then cut into quarters.

      Place the quarters onto an electric non-stick griddle.

      Cook for 4 min at 325 -350 or until a golden brown on each side.

      To serve, cut each quarter in half then slice through the centre. Serve with butter and jam.

      A girdle was an iron plate hung over fire for baking of cakes and scones in Scotland

      -Oxford Illustrated Dictionary

      Scone is pronounced “scawn” and not scone as in “stone”.

    • profile image

      Gwyn 2 years ago

      My ancestors were from the Ireland. We've been making bread like this for as long as I can remember. My grandmother made her dough in a bread bowl, right on top of the flour, then pinched off and rolled into portions that were baked in a screaming hot oven. Yes, we still make them, split and buttered while hot.

    • Marie McKeown profile image
      Author

      Marie McKeown 2 years ago from Ireland

      I'm glad to bring back happy memories!

    • Marie McKeown profile image
      Author

      Marie McKeown 2 years ago from Ireland

      Good to know!

    • profile image

      Kieran Savage 18 months ago

      I live in Thailand and butter milk is hard to come by. I improvise by using whole milk with enough vinegar to give it the tartness of buttermilk. Luckily cast iron cook ware is still easily obtained ,albeit rough cast . It does the job really well. We are blessed to have a German Butcher who cures his own bacon which tastes like bacon used to taste and gives a clear moisture free fat just make for frying free range eggs.

    • Marie McKeown profile image
      Author

      Marie McKeown 17 months ago from Ireland

      Glad you have found a way around the lack of buttermilk!

    • profile image

      Emilie 14 months ago

      Sounds like my grandma, right down to the dusting of flour on the griddle, the skewer, and NEVER measuring. She just dipped her hand in the flour bin and got to work. Great memories.

    • profile image

      Anne Lutton 7 months ago

      Potato Apple Bread, Think might be unique to County Armagh Area. Boil Potatoes, Mash smoothly add salt and little Butter, Bind together with a little plain flour by hand. Roll out to circle and add thin sliced bramley apple on 1/2 of circle, wet edges and fold over into semi circle. Cook slowly on a Griddle. When cooked through open up and sprinkle sugar to taste over apples and a few knobs of butter, close up again and enjoy!

    • profile image

      John k 2 months ago

      Tip: when cooked wrap in a clean tea towel and allow to cool naturally. This will help make the out side of your soda farl nice and soft.

      John k

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