Irish soda bread made with flour, baking soda, buttermilk and cumin. Easy to make, no mixer needed.
One of the things I love about making soda bread is that it’s so damn easy.
With yeast breads, you have to let the yeast rise, knead the dough, let the dough rise, etc.
Since the sourdough is made by mixing the base of the baking soda with the acid in the buttermilk (remember those then-intriguing childhood experiments of sprinkling vinegar on baking soda?), pretty much put it in the oven as soon as you put the dough together.
The trick is to use a light hand, just working the dough just enough to come together. It looks like a tatty, shaggy mess, but it bakes up wonderfully—lightly browned and crispy on the outside, while soft and tender on the inside.
As for the cumin in this soda bread, it’s on the light side, giving the bread a not-too-powerful cumin kick.
Cumin Soda Bread
ingredients
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3 1/2 cups all-purpose flour (1 pound)
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1 tablespoon of sugar
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1 teaspoon of salt
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1 teaspoon baking powder
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2 teaspoons cumin
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4 tablespoons butter (1/2 stick) room temp
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1 1/2 cups buttermilk*
- *If needed, you can replace buttermilk with 1/2 cup plain yogurt mixed with 1 cup plain milk and 1 tablespoon white vinegar.
method
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Preheat oven to 450°F. In a large bowl, whisk together the flour, sugar, salt, baking soda, and cumin.
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Using your fingers (or a fork), work the butter into the flour until the mixture resembles a coarse flour.
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Make a well in the center of the flour. Pour the buttermilk into the center and use either your hands or a wooden spoon to lift the flour over the buttermilk and mix gently until just combined.
The batter should be neither too wet nor too dry, so if it’s a little too dry to work with, add a little more buttermilk. If too wet, add a little more flour. Shape into a ball and place on a floured surface. Knead just a few times to shape into a round loaf. Don’t knead too long or the bread will become tough.
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Place the loaf on a lightly greased baking sheet (or cast iron skillet). Make 1 1/2 inch deep cuts forming a cross, side to side on the loaf. The scoring allows the heat to reach the center of the loaf as it bakes.
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Place in the oven, cook at 450F for 15 minutes, then reduce the heat to 400F and cook for another 25 minutes. One way to test doneness is to remove it from the oven, turn it over, and tap the bottom. If it sounds hollow, it’s done. You can also use a skewer inserted in the center.
Let the bread cool on the baking sheet for 5-10 minutes. Then remove it onto a rack to cool a little longer. I like the bread best when it’s still warm and freshly baked. Quick breads like this, which rely on baking powder for leavening, are generally best eaten shortly after baking.
