Pain Irlandais au Bicarbonate
Une miche rustique croustillante à mie tendre, à la farine, babeurre et bicarbonate, sans levure ni pétrissage, marquée d'une croix.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Heat the oven
Heat the oven to 220°C (200°C fan) and dust a baking tray with flour.
Mix the dry ingredients
Shake the white flour, baking soda and salt through a sieve into a large bowl. Stir in the wholemeal flour. Make a hole in the middle.
Add the buttermilk
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Shape
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Cut a cross and bake
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Cool
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Heat the oven
Heat the oven to 220°C (200°C fan) and dust a baking tray with flour.
Mix the dry ingredients
Shake the white flour, baking soda and salt through a sieve into a large bowl. Stir in the wholemeal flour. Make a hole in the middle.
Add the buttermilk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cut a cross and bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool
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The Story Behind the Dish
Bicarbonate of soda reached Ireland in the early 19th century, and it was perfect for Irish conditions: the country's soft wheat doesn't make good yeasted bread, but rises well with soda and the buttermilk left over from butter-making.
Soda bread could be baked quickly in a cast-iron pot over an open fire, and it became the daily bread of rural Irish homes.
⭐ Why It's Famous
It's one of the easiest breads in the world to make, ready from bowl to oven in about ten minutes.
💡 Fun Fact
Folklore says the cross is cut 'to let the fairies out' — in practice it helps the thick centre of the loaf bake through.
Ireland
53.35°N, -6.26°W
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