This Rye Irish Soda Bread makes a quick and delicious afternoon tea. Just in time f0r St Patrick’s Day!!
What could be better than a little afternoon tea or even breakfast on St patrick’s day then Irish Soda bread.
I thought I might just have a quick little celebration seeing that my ancestors were from Ireland. My paternal Grandfather always proclaimed to be a 5th generation Australian. At school that was somewhat of a novelty and I was quite proud of it, though I didn’t realise it probably really did mean that my forebears, whoever they may have been on my Father’s side were convicts.
Our Irish blood was not lost on my Mothers side either as my Maternal Grandmother met her husband in Hull, the North of England. They fell on hard times as my Grandfather was an Irishman and quite prone to drinking. They came to Australia with the hope of a better life. The Irishman Grandfather wandered off to Queensland and disappeared in a mirage of pubs before I was born. He wasn’t mentioned much but he left us with another Irish name and heritage on both sides of the parental line. (Just to even the score with New Zealand though my Maternal Grandmother was from Palmerston North in New Zealand).
Anyhow, back to warm bread and tea for an afternoon or morning snack. I’ve made this Irish Soda Bread from part Rye Flour. I have used one of my favourites from Kialla Pure Foods because it is a fine light mill. It just has enough to give it a wholesome feel. This is such a wonderful treat, warm craggy bread. I hope you make some and toast the Irish.
Rye Irish Soda Bread
- 150 gm Rye Flour 1 cup
- 450 gm plain flour 3 cups
- 2 teaspoons baking soda
- 20 gm fine sugar 1 tablespoon
- 2 teaspoons salt
- 1 Egg
- 440 ml buttermilk 1 3/4 cups
- 40 gm melted butter 2 Tablespoons
- Flour for dusting if very sticky non stick spray
- Oven temperature 200C or 400F, A greased skillet or round cake tin approx 8 in/ 20 cm
- Put the dry ingredients into a bowl ( flours, bi carb, salt, sugar) and stir well
- In another bowl mix the egg and buttermilk well then stir in the warm melted butter.
- Mix immediately into the dry ingredients with a spatula or spoon. It should come together easy and become a somewhat sticky dough.
- Flour your hands and shape it into a nice round blob.
- Pop this into a greased skillet or cake tin and bake for 45-50 minutes
- If you have a fan forced oven it will be the shorter time
- It should be golden and cooked through the middle.
- Test by skewering or touching the centre with your fingers. It is baked when firm
- Cool for 5 minutes then dive in!
- Best eaten the day it is made
Recipe inspired by Alexandras kitchen