I’ve been making soda bread for years, now use mostly spelt flour. I’ve often had to sour the milk with lemon juice as buttermilk is not always available. I shall so make this! Round, though, saves all the faffing about with tins. It sounds lovely! Thank you!
I am really excited to make this for dinner tonight - I have fond memories of eating brown bread and seafood chowder all throughout Ireland. Also, why am i getting emotional about the whimsy of "letting the fairies out"???
Thank you so much for this awesome recipe!! We just finished our St. Patrick's Day lunch of Leek, Potato and Nettle soup with this amazing bread and butter. I've made soda bread for years but have to say this is the best I've ever made. We couldn't stop eating it!
Made this tonight with molasses (hard to find treacle in Canada) and it was amazing! Topped with butter and Irish cheddar. So good. This will be my new St. Patty’s bake!
We just finished our Irish Stew and Irish apple cake dinner. So I did have Guiness and Harp on hand (black and tan!) from making the stew and serving. We didn't make soda bread as I had some whole grain(home made) artisan bread on hand that went well with the stew.
Then - saw this article from KP and couldn't help myself. I had some whole wheat pastry flour about so just did a 5% adjustment with some vital wheat gluten for that ingredient. For the treacle I subbed in sorghum molasses which I always have.
I did bake to internal temp, not time. Came out GREAT! Thanks, this will be my repeat soda bread now.
Lemon juice (or vinegar) and milk as a close substitute for buttermilk really needs to be put to be bed. Sure, the acid will activate the bicarb, but that's about it. You're missing out on the flavour and the fermentation products that the real deal provides. Just wait til you can get some (or use kefir instead).
I took your advice and doubled the recipe to use the whole can of Guinness. I used Guinness Zero and the loaves turned out great. Definitely keeping this one to make again.
I’ve been making soda bread for years, now use mostly spelt flour. I’ve often had to sour the milk with lemon juice as buttermilk is not always available. I shall so make this! Round, though, saves all the faffing about with tins. It sounds lovely! Thank you!
Wonderful! Cissy’s recipe is brilliant, I’ve been enjoying my loaf all weekend!
I have Guinness on my shopping list!
I am really excited to make this for dinner tonight - I have fond memories of eating brown bread and seafood chowder all throughout Ireland. Also, why am i getting emotional about the whimsy of "letting the fairies out"???
Thank you so much for this awesome recipe!! We just finished our St. Patrick's Day lunch of Leek, Potato and Nettle soup with this amazing bread and butter. I've made soda bread for years but have to say this is the best I've ever made. We couldn't stop eating it!
Made this tonight with molasses (hard to find treacle in Canada) and it was amazing! Topped with butter and Irish cheddar. So good. This will be my new St. Patty’s bake!
We just finished our Irish Stew and Irish apple cake dinner. So I did have Guiness and Harp on hand (black and tan!) from making the stew and serving. We didn't make soda bread as I had some whole grain(home made) artisan bread on hand that went well with the stew.
Then - saw this article from KP and couldn't help myself. I had some whole wheat pastry flour about so just did a 5% adjustment with some vital wheat gluten for that ingredient. For the treacle I subbed in sorghum molasses which I always have.
I did bake to internal temp, not time. Came out GREAT! Thanks, this will be my repeat soda bread now.
Lemon juice (or vinegar) and milk as a close substitute for buttermilk really needs to be put to be bed. Sure, the acid will activate the bicarb, but that's about it. You're missing out on the flavour and the fermentation products that the real deal provides. Just wait til you can get some (or use kefir instead).
Is there a good swap if we can’t find treacle? Would molasses work?
For sure!
Sorghum molasses worked great for me.
I took your advice and doubled the recipe to use the whole can of Guinness. I used Guinness Zero and the loaves turned out great. Definitely keeping this one to make again.
Thanks Nicola. Going to try the Guinness bread. My boys will be delighted!
Yum! Should the guinness/buttermilk be at room temperature or cold from the fridge?
You can do either but it’s easier to incorporate the treacle when they are both room temp.
Thank you. I will be making this for the weekend end when everyone one is home so it all gets enjoyed fresh.