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15 Comments
Anna
March 21, 2018
I was so excited about this! My loaf was dry, dense, and floury, however, and in the end, I tossed it. Do you have any suggestions for a better loaf if I tried this again? I used the measuring cup method described since I don’t have a scale and used quality ingredients (including thick, local buttermilk). Other soda bread recipes I’ve seen ask for the same amount of liquid for less flour—does this have enough liquid? Let me know what you think! Thanks in advance!
MariaSpeck
March 21, 2018
Hi Anna, thank you for dropping a note -- and I'm sorry your results were disappointing. Different people, even with the same instructions, will add significantly different amounts of flour to a cup. Especially with whole grain flours, a scale can make all the difference as baked goods can become heavy and dense—exactly the thing you never want to happen. On very humid and dry days, cup measures can let you down as well. Affordable digital scales with a tare function have become widely available as of late. I very much hope you give this bread another try! Needless to say, I loved your second note. Yeah to scales for bakers! Happy baking!
70&holding
March 18, 2018
Growing up I was never exposed to Irish soda bread, only Italian or sourdough.
As I see more recipes, I became curious. So, I have recently sampled a few breads, finding the bread of choice to be the, fruitless brown. One of the bakery browns was excellent. I bought two loaves. I did find one with fruit at a specialty grocer that was, okay, just too sweet. Next year I will try a homemade . Thank You to all those who contributed to the, article and comments. They are most inspiring!raf
As I see more recipes, I became curious. So, I have recently sampled a few breads, finding the bread of choice to be the, fruitless brown. One of the bakery browns was excellent. I bought two loaves. I did find one with fruit at a specialty grocer that was, okay, just too sweet. Next year I will try a homemade . Thank You to all those who contributed to the, article and comments. They are most inspiring!raf
MariaSpeck
March 19, 2018
I'm happy to hear you had some excellent Irish soda breads and you feel inspired. No need to wait until next year to try making one yourself. They are so easy and great for late breakfast or brunch any time of the year, or with a bowl of soup for a quick dinner. Happy baking!
susan F.
March 16, 2018
i have taken to buying dr. oetker baking soda. It comes in envelopes at the large superstore where I do most of my shopping. It does not have aluminum. I find it produces excellent soda bread. Also, Ikeep my whole wheat flour in the freezer. When baking, I take out the amount I need and let it warm up to room temperature before combining it with other ingredients. Just a few hints to make the baking successful. King Arthur flour has a fantastic mail order service. Their flours are always very fresh!!!
MariaSpeck
March 17, 2018
Hi Susan, thank you for sharing your thoughtful tips. I personally love fresh milling at home. Please read more below — what Karen said and, also more in my response to FS. Most important, do get in touch with any questions. Happy whole grain baking!
Naomi H.
March 16, 2018
I hate having to buy flours that I am unlikely to use again. Can I skip the spelt and just use all whole-wheat?
MariaSpeck
March 16, 2018
Hi Naomi, please go to comments at the recipe (link above) for lots of ideas and substitutions. In a nutshell, yes! Keep me in the loop if you try it. Enjoy!
FS
March 16, 2018
TBH I've never had an Irish soda bread I liked. No matter which recipe the bread is always dry and unpleasantly bitter to me, so I've given up on the quick bread. It may be the whole wheat flour or the leavening, but ISB just doesn't do it for me.
MariaSpeck
March 16, 2018
Oh, no — Irish Soda Bread shouldn't be so unpleasant, FS! But I can relate to your experience. Here are a few reasons: Too much leavening can lead to metallic notes indeed. In addition, your whole wheat flour might not have been fresh which can add bitter, rancid notes. Have you tried using "white" whole wheat flour? It has the same nutritional benefits but is naturally sweeter which many people find more appealing. Please don't give up!
FS
March 16, 2018
Thanks for the encouragement, MariaSpeck! You're absolutely right, it is the metallic note from the leavening and nasty rancid notes from less than petal fresh WW flour. I used to use white WW flour, but the stuff in the grocery store never tastes fresh, rather old and - you know.
I'll stick with yeasted bread for now, there's a no-knead dough doing its slow rise in my kitchen as I write! :)
I'll stick with yeasted bread for now, there's a no-knead dough doing its slow rise in my kitchen as I write! :)
MariaSpeck
March 16, 2018
Thank you for your thoughtful note, FS. I understand. It may sound far of but if you care about good flours you may consider fresh milling in your own kitchen. It’s a game changer in so many ways. I just posted a bit about it on my Instagram. I also wrote a blogpost on my own blog about it. Search for “A Fresh Take on Oats”. Happy baking!
Karen L.
March 16, 2018
Here in Massachusetts, we can buy fresh, locally grown whole grains to mill— and wow does that make a difference. Fresh smells great and is much softer. I don’t use white flour at all anymore. Pioneer Valley Grain CSA also has pick ups in Connecticut.
MariaSpeck
March 16, 2018
I couldn’t agree more, Karen. Thank you for sharing this! In fact I regularly post about my grain share and fresh milling on my Instagram. I’m a huge fan of them!!
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