Irish soda bread is a traditional bread that has been enjoyed in Ireland for centuries. It is a quick and easy bread to make, and it has a unique flavor and texture that sets it apart from other breads. In this blog post, we will explore a brief history of Irish soda bread, provide a recipe for making your own, and offer tips on how to keep it fresh.

History of Irish Soda Bread

Irish soda bread was first made in the mid-1800s.  At that time, traditional leavening agents like yeast were not available. Instead, they used baking soda and buttermilk to make their bread rise. The result was a simple, rustic bread that was perfect for everyday meals. In Irish folklore, the cross on top of the soda bread is believed to have protective powers against evil spirits, including fairies and the devil.

Recipe for Irish Soda Bread

Ingredients:

• 4 cups flour

• 1 tsp salt

• 1 tsp baking soda

• 1 3/4 cups buttermilk

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, mix together the flour, salt, and baking soda.

3. Make a well in the center of the dry ingredients and pour in the buttermilk. Mix until a sticky dough forms.

4. Turn the dough out onto a floured surface and knead lightly for 1-2 minutes.

5. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.

6. Use a sharp knife to score an 'X' on the top of the loaf.

7. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

8. Let the bread cool on a wire rack before slicing and serving.

How to Keep Irish Soda Bread Fresh

Irish soda bread is best eaten fresh, but it can be kept for a few days if stored properly. Here are some tips on how to keep your bread fresh:

• Wrap the bread tightly a large beeswax wrap to prevent it from drying out. You can also store your bread wrapped up in a beeswax wrap in the freezer for up to 3 months. 

• Store the bread at room temperature in a cool, dry place.

• If the bread starts to become stale, revive it by sprinkling a little water on the crust and reheating it in the oven for a few minutes.

In conclusion, Irish soda bread is a delicious and easy bread to make that has a rich history in Ireland. With this recipe and tips on how to keep it fresh, you can enjoy this traditional bread anytime.

As the first week of October beckons upon us, another holiday season is just around the corner.  From the kids trick or treating to the adults baking treats for the family, we have decided to give our readers a delicious traditional Irish barmbrack recipe that will no doubt spice up your Halloween!

One of our stocklists, Hickeys Bakery who stock our own Beeswax Food Wraps, have been producing beautiful Barmbracks since the 1900s! 

ENTER COMPETITION TO WIN BREAD WRAP AND HICKEYS FAMOUS BARMBRACK

Barmbrack is a yeast bread that is typically added with flour, sultanas, and raisins. Did you know the recipe originated in Ireland? At Halloween, people tend to place a ring in the centre of the bread. It is thought that the person who finds the ring will be wed within the year!

Irish chef Donal Skehan has kindly let us share his delicious Barmbrack recipe. You can check out his website for more wonderful recipes here. 

Barmbrack Ingredients:

Makes one 900g loaf

1) 225g plain flour

2) 2 tsps of baking powder

3) 375g packet of fruit mix

4) 250ml cold tea

5) 50ml of whiskey

6) 125g light brown sugar

7) 1 large eggs

8) 1/2 tsp of mixed spice

9) A ring to place inside

Method:

1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. 
2. Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid, you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
3. Add in the ring and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
4. Allow to cool then cover and allow to sit for 1-2 days before cutting into it. Serve in slices spread with a little butter and good cuppa!

Why not try our Beeswax Food Wrap to cover your barmbrack? Our wraps are an organic, reusable substitute to clingfilm that will also keep your bread and cakes fresher for longer! We recommend our Large Beeswax Bread Wrap for the barmbrack recipe! Currently, our large beeswax bread wraps are on discount. You can purchase a single bread wrap for €20, or buy two packs and get 3% off, as well as three packs for 5% off!