RECIPE: Soda Bread/Scottish Farl

Posted Friday 18 January 2013

Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland. Because the climate of Ireland hinders the growth of hard wheat (which creates a flour that rises easily with the assistance of yeast), bicarbonate of soda replaced yeast as the leavening agent.

There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil. It is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.

Baking Tools needed:
Medium sized bowl (around 4L in capacity).  Measuring spoons.  Measuring cups.
Measuring Jug. Rolling Pin.  Baking Tin (21cm wide x 4.25cm deep). Scraper. Knife.

Ingredients Needed:
455g Wheaten (or Wholemeal/White) Flour
3g     Salt
60g   Vegetable Oil (or Butter/Marge)
300ml Butter Milk
20g   Baking Soda or Powder

1. In medium sized bowl add flour, salt, veg. oil and baking powder, and mix by hand together into a small dough.
2. Then add Butter milk and mix to form a sticky dough.
3. Turn out onto a floured surface.
4. Lightly need into shape of Baking Tin.
5. Place the dough into floured baking tin.
6. Cut a cross into the dough with a knife or scraper.
7. Place in oven pre-heated at 220°C/425°F, for around 30 mins. 
8. Take out of oven and leave for around 10 mins before cutting.

Categories: Recipes