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Irish Soda Bread

Inspired by Darina Allens delicious recipe

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  • 400g Shipton Mill Organic Irish Soda Coarse Brown Bread Flour
  • 75g porridge oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon rape seed oil
  • 1 teaspoon honey, syrup or brown sugar
  • 450 ml (approx) buttermilk I use 1 carton of 284 ml buttermilk and then milk soured with lemon for the rest, if I'm low on buttermilk (*see footnote)
  • Preheat oven to 200°C/Gas 8/fan 180°


  1. Brush  a loaf tin with oil, 9x5x2 inches
  2. Add all the dry ingredients to a large bowl and mix well
  3. Whisk the egg in a separate bowl, add the oil, honey and buttermilk and mix together well.
  4. Make a well in the centre of the flour mix and pour in all the liquid mix.
  5. Mix well. You may need to add more buttermilk/milk to the mix. The key is to keep the mixture soft and slightly sloppy. No kneading is required.
  6. Spoon the mixture into the oiled loaf tin and sprinkle sesame seeds on top. (It is not possible to bake this without a tin as the mixed is too sloppy).
  7. Bake for 50 minutes to 1 hour until the bread is crusty and has a hollow sound when knocked.
  8. This loaf keeps much better than traditional Irish soda bread and is delicious toasted. It has a lovely soft crumb texture and slices well for toast.
  9. So easy to make, you have bread on the table in about 75 minutes. I always keep buttermilk in my fridge as it has a long shelf life.

*   There's more about the recipe blogged here: www.thefableofthetable.blogspot.com (Blog dated Sunday 13 January 2013) including how to make your own buttermilk using milk and lemon.


Thanks for this recipe to Darina Allen with inspiration to add the oats from Fitzbillies bakery, Cambridge.

Added by: Ingrid Duffy

Tags: Wholemeal Bread Oats Soda Bread

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