Irish Soda Bread

Irish Soda Bread

I have no idea who wrote this recipe, but I found it written on a scrap of paper in a very old cookery book, so I feel it is my duty to share it.  This is a lovely simple cob-style loaf, one best served with Guinness Stew!

One note – it does need full fat milk or the dough can be a little stiff and flavourless.  You can also use a half cream half milk option for a denser loaf.

2 cups plain wholemeal flour

1 cup plain flour

½ teaspoon salt

1 teaspoon bi-carb soda

Full fat milk – just enough to form a dough

Pre-heat the oven to 175°C


In a large mixing bowl, add the flour, salt and bi-carb and mix together thoroughly.

Make a well in the centre of the flour and pour in the milk, a little at a time.

Bring the dough together, mixing with your hands until it feels manageable, then turn out onto a work surface and knead for just a few minutes.

Line a baking sheet with baking paper and mound the dough onto the tray into a rustic, round cob.

As the recipe says  "Make a cross on the top or the pixies won't let it rise." Then leave the loaf to rise for about half an hour.

Brush the top with a little milk and bake in a moderate oven for 30-45 minutes, check to see if the loaf is cooked though by tapping the bottom.