Flicker’s Lair Blog

More of Steve’s Bread Baking Adventures

by Steve on March 9th, 2010
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After my excursion into the world of bread making, I have taken to looking through some of Heidi’s cook books looking for bread recipes.

I was going to make a “Split Tin Loaf” but would have been up very late in a effort to let it rise properly, so I opted for some Irish Soda bread instead. I searched through the “Purity Cookbook” and found a recipe.

Oh no, I need buttermilk! The cook book was abandoned and the internet searched. I discovered that I could make sour milk by adding lemon juice to milk and leaving it to stand for 15 minutes. I only had access to skimmed milk so had to hope that this would do. For my sour milk I used 400ml of skimmed milk and a teaspoon of lime juice as I did not have lemon juice to hand.

Ash gives his seal of approval to Irish Soda Bread

As you can see the bread “flowered” quite nicely and Ash is giving it his seal of approval. When it comes to bread Ash is somewhat of a connoisseur, they has been a lot of bag opening incidents for bread tasting! Incidentally Ash did not consume the missing corner, I needed some for my lunch.


Irish Soda Bread

  • 450 g / 1 lb / 3 ½ cups flour (either cake flour or all-purpose)
  • 1 tsp sugar (optional: you can absolutely omit this if you prefer sugar free soda bread)
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • Between 200-300 ml / 8-10 fluid ounces buttermilk, sour / soured milk, or plain (“sweet”) milk, to mix
  1. Preheat your oven to 450°F
  2. Sieve the flour, salt, baking soda and sugar into a large bowl. Make a well in the flour and add about 3/4 of the milk. I mixed this with a fork until I had a lot “soft, stingy pieces of dough that were starting to come together.
  3. Turn the contents of the bowl out onto a lightly floured board and bring together into a lump of mixture, it should not look like a normal “smooth” dough ball.
  4. Knead the dough lightly, then shape into a ball. Flatten the ball so that it is about 6 – 8 inches in diameter.
  5. Place the dough onto a lightly oiled baking sheet and make two slits that form a cross on the top. The cut should be at least half way down the side of the dough to ensure that when the bread rises it will “flower” properly.
  6. Dust the top of the dough with a little flour and into the oven at 450 for 10 minutes. Turn the temperature down too 400 and continue to bake for a further 35 minutes. Remove from the oven and allow to cool on a rack.

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  1. Ash looks like a cute little guy. Ummmm, . . . not to pry, or anything, but what is he? I don’t blame him for liking your Irish Soda bread. It looks like I could take a nice bite with some homemake butter. You got any?

    Comment by Marly — March 9, 2010 @ 1:19 pm

  2. I can’t wait to try this soda bread for St. Patrick’s Day…a big event at my house!! Thanks!

    Comment by Cathy — March 9, 2010 @ 3:18 pm

  3. [...] (Fighting the Food Pyramid)22. Shelley @ Authentic Homemade/MAHM (Food safety act s510, again)23. Steve @ Flicker’s Lair (Bread Baking Adventures)24. Inspired Homemaking (Soaked Oats w/ Tasty Variations!)25. Hallie @ Daily Bites (Zesty Coconut [...]

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