Hier geht’s zum Beitrag in deutscher Sprache (click) 
I always recommend to read the whole recipe before doing it. I followed my own advice and stumbled on the long baking time, the extra kneading and baking temperature. I already baked an Irish Soda Bread from Bread: A Baker’s Book of Techniques and Recipes*which has a different kneading method, baking temperature and period. So I consulted the book Ballymaloe Bread Book*, I brought from Ireland 4 years ago.
Hamelman* and Tim Allen* agree on kneading method, baking temperature and period, so I adapted the recipe according to their recipes. We are still no huge fans of flavours in breads, so I opted for the plain version.
The left overs from “Abendbrot” were still good the next morning for breakfast.
I finished the bread in 40 minutes and it was done.
*=Affiliate-Link zu Amazon
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The hosts of this recipe are Carla und Cathleen Both published the recipe or buy the book * to get it. |
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Your bread looks great! I’ll have to try some of the other recipes you mentioned.
Great looking bread
Just came across this fabulous Irish bread.
I love to try new recipes and miss having good bread here in the States.
Hope the book is also available for the ebook :)
~Anja~
Don’t you love home baked breads? Especially warm out of the oven. Your photo with the sliced bread is delicious looking. Very nice post…I enjoyed visiting your blog.
It looks like it came out perfectly! I like my soda bread plain, too.
Davon hätte ich jetzt gerne eine fette Scheibe mit fingerdick Butter drauf.
Sag mal, machst du das immer, dass du die Kerntemperatur misst, um feststellen zu können, ob das Brot durchgebacken ist? Und klappt das auch immer? Dann würde ich es mir auch angewöhnen, kürzlich hatte ich nämlich eine Fuhre Brot, die knapp an der Grenze zum Klitsch war.
REPLY:
Juttalein, was für eine Frage! Wer 1,5 g Hefe abwiegt, die Dichte von Nutella erfragt, der nimmt auch IMMER ein Bratenthermometer, um die Kerntemperatur zu messen!
REPLY:
Vordenkopfschlag – wie doof kann ich eigentlich sein?
Ok. Maybe not TONS of buttermilk, but two cups seemed like a lot.
I didn’t knead any longer than called for and it came out beautifully. And yes, it was just as good for breakfast as they were the afternoon before.
Good bread.
sounds like all your research made for a great loaf of soda bread!
It looks like it came out beautifully!
It is interesting how something so simple can be interpreted in so many ways.
Ich habe es gerade nachgebacken und es schmeckt :) Danke fürs Rezept!
Das hat aber nichts mit “Pizza rustica” zu tun, oder bin ich schon so deppert, dass ich nicht mal mehr einen Link richtig anklicken kann?
REPLY:
Ich weiß zwar nicht, was du angeklickt hast, aber hier bist du definitiv beim irischen Sodabrot gelandet ;-)
REPLY:
Danke OMMA, der Fehler ist beseitigt.