Irish Soda Bread Made With Fresh Milled Flour
This Irish soda bread made with fresh milled flour is so easy, because it comes together so quickly! It requires no yeast, no sourdough stater, and no mixer! Yes, it is true, the only leavening agent in this bread is a nice fresh baking soda!
Ingredients
- 4&3/4 cups Fresh Milled Flour 570g I used my AP flour blend, see above in the post. Plus some more for shaping
- 1&1/4 tsp salt
- 1&1/2 tsp baking soda
- 2 cups Buttermilk 490g or put 2 TBSP white vinegar, then top with whole milk to make a total of 2 cups, 490g
Instructions
- Firstly, mill the flour.
- Then, add salt and baking soda to the flour, stir to combine.
- Pour the buttermilk into the flour mixture, and stir until there is no more dry flour left.
- Cover and then let the mixture sit at room temperature for 15-20 minutes. This will allow time for the freshly milled flour to absorb the liquids, and for the bran to start to soften.
- Prepare a baking sheet with parchment paper, or grease well.
- During the end of the rest period, preheat oven to 400*F.
- After the rest period, then transfer the dough onto a lightly floured work surface. Knead dough by hand for 5-10 minutes until dough comes together.
- Form the dough into a 8 inch round ball, then slightly flatten with hands.
- Place the bread dough ball onto the prepared baking sheet. Then, with a sharp knife, score a "+" (plus sign or cross) into the top of the dough. Make sure the cuts go at least 1/2 inch deep.
- Bake bread for 45-55 minutes or until the internal temperature of the center of the loaf reaches 195*F. The top should be golden browned, and the bottom should sound hollow when you tap it. (Be careful, it is hot)
- Let rest for 10 minutes, then slice and serve warm for best results.
Video
Notes
While soda breads are best enjoyed warm from the oven, you can store it covered or wrapped up at room temperature for 1-2 days. For longer storage, place in a freezer safe bag, and then freeze for up to 3 months.
I like to use my AP Flour blend (1/3 of hard white, soft white, and Kamut). However, you can use a blend of 50% hard and soft wheat. or even sub Spelt, Emmer, or Einkorn in for Kamut for the AP blend.