SODA BREAD (Ireland)
Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
The original recipe calls for buttermilk, which is produced when churning cream to make butter; this ingredient can be replaced with whole milk and lemon juice.
Preparation time: 20 minutes.
Baking time: 40 minutes
Ingredients for 1 loaf for 4 people:
• 17 oz (500 mL) whole milk
• 2 Tbsp (30 mL) lemon juice
• 1/2 cup (30 g) bran
• 1 2/3 tsp (10 g) fine-grain salt
• 1 level tsp baking soda
• 2 cups + 7 oz (350 g) all-purpose flour
• 7oz (120g) whole wheat flour
• 2 Tbsp (30 g) very cold butter, cut into small cubes
Directions
1. In a jar, mix the milk and the lemon juice and let sit for 5 minutes. In the meantime, put the bran, the salt, the baking soda, and the sifted flours into a large bowl. Mix well with a wooden spoon. Add the butter and begin to mix vigorously with your fingertips. Make quick movements from the top to the bottom, to incorporate as much air as possible during the mixing; the dough should have a sandy consistency.
2. Gradually add in the milk and lemon juice mixture. When the dough starts to change consistency, transfer it to a lightly floured work surface and knead quickly until the dough is smooth.
3. Shape the dough into a flat disc, place on a floured baking sheet, and dust with all-purpose flour. With a sharp knife, make a cross on the surface. Bake for about 40 minutes at 425° F (220°C), until the loaf is a nice golden-brown color. Wrap the bread in a clean dishcloth and let it cool.
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