Irish Soda Bread with Muesli

Irish Soda Bread

Yet another successful bread making day! A simple and quick recipe that does not need tricky proofing or laborious kneading. Its as easy as putting a scone batter together. You knead the bread with buttermilk and its the acidity from it that reacts with the baking soda and makes this bread rise.

The combination of flavors is endless, I did a slightly sweeter version of the bread with just a little bit of sugar and some muesli (with dried fruits and nuts) and some orange zest. But it can totally be done on the savory side, with herbs, cheese and garlic. This version tasted really well with some butter and preserves accompanied with some hot herbal tea.

Before baking the bread I brushed its top with some butter and sprinkled some sugar on it, this is optional but I think its adds to the crust of this bread which is a nice contrast with the interior of this bread which is so moist and soft. You bake the bread for about 30 to 40 minutes and cool it completely before cutting into slices. If you cut it while its still warm, the slices will crumble and and you wont get clean slices. So wait for it to cool down completely no matter how tempted you are by the smell of it. Try this bread, it easy to do and tastes great!

Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

Serving 1 loaf

Cooking 15 minutes plus baking time

Ingredients

2 1/4 cups all purpose flour + 1/4 cup extra for kneading

2 tbsp butter, cold and cut into small cubes

2 tbsp sugar

1 1/2 tsp baking soda

1 1/2 cups buttermilk

1 cup muesli (with nuts + fruits)

2 tsp orange zest

  1. Preheat the oven at 350 F.
  2. In a large mixing bowl add flour and butter. Using your finger tips rub the butter into the flour till the mixture starts resembling bread crumbs.
  3. Add sugar, baking soda, orange zest and muesli and mix roughly to combine all the ingredient. If the muesli that you are using is too chunky and has corn flakes then add the muesli in a ziplock bag and break it down with the help of a rolling pin. You still want it to be granular/chunky.
  4. Add buttermilk and with a help of a wooden spoon bring the mixture together into a sticky dough.
  5. Dump the dough on top of a well floured surface (about 1/4 cup) and knead it just enough to shape it into a round loaf.
  6. Place the loaf on a parchment paper lined baking sheet, slice a deep X shape on top of the loaf and bake it for 30 to 35 minutes or until the bread feels hallow when tapped and develops a nice golden brown color.
  7. Cool completely before cutting into slices.