Soda Bread - from Ireland

. . . or Farls. The word means ‘fourth part’. This popular Irish bread was originally cooked over a peat fire.

Recipe: Soda Bread

INGREDIENTS

Lactic Ferment — Stage One

kg

grm

%

Milk Approx

2

.800

100

White Flour (Bakers)

0

.720

25

Wholemeal Flour

1

.440

51

 

Dough — Stage Two

kg

grm

%

Wholemeal Flour

1

.680

100

Salt

0

.660

31/2

Lard

0

.240

14

Egg

0

.320

19

Baking Powder

0

.180

10

MIXING - Lactic Ferment

Mix all ingredients (stage one) together and leave to stand in a warm place for 60 mins.

MIXING - Dough

Place all ingredients (stage two) in a mixing bowl fitted with a dough hook.

Add stage one to stage two and blend until a soft smooth dough is obtained.

PROCESSING

Scale at either 500grm/1kg approx.

Mould round and pin out to 21 centimeters 8” approx rest for 20 mins. Divide into 4 without cutting all the way through the dough piece.

Bake at 220°C - 230°C - (420°F - 450°F)

Baking Time 15 - 20 mins.