I’m a scientist, and am therefore totally and officially qualified to make broad, sweeping statements such as above.
This week two major things happened here in Chez Yumbolicious. Firstly, I was awarded Australian permanent residency; and secondly, I got the worst dose of homesickness since I landed here nearly two years ago.
Funny how things work out isn’t it? I’m finally allowed to officially call Australia my home FOREVER and all I want to do is go back to the not-so-tropical island of Ireland. I must need a brain transplant. There just must be something about constant doom, gloom and recession that gets to me. Perhaps, unbeknownst to myself, I’m actually some sort of economic masochist? I must Google that, try and find a support group or something.
For all non-Irish readers, soda bread is a traditional bread, made with soda and buttermilk instead of yeast. It’s absolutely delicious and is immensely popular. Not only will you find it in supermarkets and corner shops across Ireland; almost every family has a recipe for it too. In fact, I’ve yet to meet anyone who doesn’t like it.
I know this sounds utterly stupid, but until I moved to Sydney, I never realised exactly how traditional and parochial soda bread really is. I did half expect to find it here. Not so my friends; in Sydney sourdough is king. After a few months of searching I found a great bloke called Paddy the Baker who makes (and delivers!) soda bread, along with some other delish Irish treats. But for the past few months now I’ve actually been making my own and it couldn’t be easier.
Yesterday I decided I needed an extra special soda-bread treat so I got me some smoked salmon, capers and lemon. And my-oh-my did it hit the spot!
Beginner’s brown soda bread
This recipe is from the wonderful Darina Allen book Forgotten Skills of Cooking. Just reading Darina’s book is as much a cure for homesickness as this bread, as it transports you to her little corner of east Cork, and makes you want to go live on a farm. I love it and highly recommend it for everyone interested in cooking.
Makes one loaf.
400 g stone-ground wholemeal flour
75 g plain white flour
1 tsp salt
1 tsp baking soda, sifted
1 tbsp sunflower oil
1 tsp honey or dark brown sugar
425 ml buttermilk
A handful of seeds (any type) or oats to decorate
Before I start into the recipe, I just wanted to say something about buttermilk. Buttermilk can be bought in every single shop in Ireland (which is probably a testimony to the popularity of this bread!). But it ain’t so easy to find in Sydney, not that you won’t find it, you’ll just need to look harder. I’ve seen it in a few IGAs and also in Harris Farm Markets, but never in any of the larger supermarkets. So I generally make my own. I take two cups of full fat milk and sour it with 2 tablespoons of lemon juice and use as per the recipe above.
This bread couldn’t be simpler. Preheat the oven to 200 °C and grease and flour a loaf tin or flat tray (if you’re making the more traditional cob with a cross in it). Mix together all of the dry ingredients in a large bowl. Lightly whisk the egg and add it to the buttermilk along with the oil and honey. Next, make a small well in the centre of the dry ingredients and pour in all of the liquid, mix well. This will not form the same kind of dough you’d get when making a yeast bread, the mixture will be quite sloppy and a little wet, that’s fine. Transfer to the loaf tin and sprinkle seeds or oats on top. Bake for about 1 hour or until the bread sounds hollow when tapped. Leave to cool on a wire rack,
But don’t leave it too long, this is best eaten hot from the oven and smothered in butter, ideally Kerrygold. And for giggles, I’m sharing that old Kerrygold ad about the horse, it cracks me up everytime!