St Patricks’ Day is just around the corner and besides a few pints of Guinness, leprechaun outfits and Blarney stone jokes it’s also a day to celebrate Irish food. And this Soda Bread Recipe is perfect for Autumn weather.
For baking goods (and almost everything else) I always head to Bibina at Warners Bay. They stock a huge range of flours, grains, nuts and legumes as well as a myriad of imported goods and cheeses. Bibina has always been like the Bunnings of epic food in Newcastle.
It is a warehouse of mouth-watering ingredients that everyone from chefs to home cooks simply cannot drive past. I can even grab some fancy sides for my bread here.
Rye Soda Bread Recipe
Soda bread is something close to every Irish family’s heart. Everyone seems to have a recipe passed down through the generations that they swear by. And no wonder. It is absolutely delicious and can be made from as little as three ingredients.
This versatile bread is great for sopping up the end of an Irish lamb stew or just lathering with a great butter. If you got sick of all of the smelly, leathery lockdown Sourdough recipes last year, Soda Bread is for you. Quicker to make, softer to eat and no smelly yeast to work with.
I’m using Rye flour as well as plain flour for this recipe for a boost of flavour, plus some sunflower seeds and rolled oats for texture.
Pepe Saya makes a delectable cultured butter that will melt in nicely and a drizzle of Tasmanian Leatherwood honey from the Bibina range will really sing against the earthy flavours. If you’re a marmalade or jam lover head off to that aisle and go for something citrusy or if you are a cheese fiend like me, head straight to the Bibina’s Cheese room.
Bibina stock a great Irish cheddar called Cloddagh but the rye in the bread will also go well with a Swiss Gruyere or Gorgonzola. The hardiest Irish of them all would be off to the smallgoods section to grab some black pudding for their Ulster Fry in the morning but some may prefer to stick with some smoked salmon. The inspiration is endless when you’re surrounded by quality ingredients!
- 2 1/3 cups rye flour
- 1 ¾ plain flour
- 1 ½ tsp bicarb soda
- 2 tsp sea salt
- 100g sunflower seeds
- 100g rolled oats
- 2 tbsp honey
- 2 cups buttermilk
- Preheat your oven to 210 degrees for 20 mins. Cover the bottom of 26cm cast iron pan with baking paper. Alternatively, just use a baking tray.
- Mix the flours, salt and bicarb in a mixing bowl.
- Create a well, pour in the honey and buttermilk and mix until the dough just forms.
- Add the seeds and oats, folding in.
- Scrape the dough onto the pan and form a round loaf. It will be very soft, don’t worry! Grab a clean knife and score a cross into the top of the bread about halfway deep. This is not guaranteed to ward the devil off but it does allow the bread to cook evenly
- Bake for about 45 minutes or when the bread is golden and the bottom sounds hollow when tapped. Rest on a wire rack.
355 Hillsborough Rd, Warners Bay NSW 2282
(02) 4954 6044