Irish soda bread is workingman’s food. Soda bread relies on sodium bicarbonate to leaven the bread instead of yeast, and in the mid-1800s, it was a revelation in Ireland. Although bread was, of course, nothing new, poor wheat quality meant the flour it produced did not rise well using yeast. The development of bicarbonate of soda solved the problem easily and, soon, quick bread using just flour, baking soda, salt and buttermilk became a dinnertime staple.
Having more in common with biscuits than yeast bread, it requires no time to rise (unlike yeast bread) and is actually better if the kneading is kept to a minimum, meaning it can be made quickly and without fanfare. It is the perfect companion for Irish stew or enjoyed toasted and slathered with butter or jam.
The traditional variation we’re making here, known as “Spotted Dog,” goes great alongside corned beef and cabbage and perhaps a good Irish stout. Expanding on the original four ingredients, spotted dog adds egg and sugar, giving it a thicker crust, and caraway seeds and raisins for flavor.
This “Spotted Dog” variation of traditional Irish soda bread is quick and easy to make, requiring less than 10 minutes of work and 50 minutes to bake. Start by combining 3 cups flour, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 tablespoon caraway seeds in a large bowl.
Form a well in the middle of the mix and pour in buttermilk and egg. For those accustomed to making biscuits, the process of making soda bread is very similar. DIY bonus tip: If you get this far and realize you don’t have any buttermilk on hand (as I did), you can quickly make your own by adding a tablespoon of lemon juice to a cup of milk and allowing it to rest 5 minutes.