Homemade soda bread. Homemade instant bread (soda)

Soda bread is very popular in many countries as it does not take much time to prepare. This bread is especially widely used in Ireland.

Benefits and harms

Yeast-free baked goods are a safe food product that does not harm the body. But only homemade baking has this property.

Yeast-free store-bought bread also does not contain yeast, but some yeast cultures (in other words, wild yeast) are still present in it, since it is necessary for the product to be fluffy. Therefore, to obtain real soda bread, only unleavened dough is used.

So what are the pros and cons of Irish bread? The beneficial qualities of bread include:

Irish bread with soda made from wholemeal flour promotes rapid weight loss;
bread contains a large amount of fiber, vitamins, proteins, carbohydrates;
helps improve the functioning of the digestive system.

The downside of Irish bread is that if consumed in excess, acid processes in the body are disrupted. Besides, People who are overweight should eat bread with caution- if consumed excessively, the opposite effect may occur, weight will not decrease, but increase.

Irish bread spoils quickly, so it is best to eat it the same day.

Irish bread - background

The traditional recipe for Irish soda bread was created by poor people who baked it daily. The minimum preparation time and the ingredients used made it the most popular food product in poor families. On holidays, some cherries, sugar or herbs were added to the bread.

Housewives in Ireland made cross-shaped cuts on it before placing bread in the oven. There was a belief that such an amulet drove away evil spirits from family members. But some historians believe that such significance was not immediately attached to the incision. At first, a cut was made on the bread so that after baking it could be easily divided into pieces.

Round bread is most often baked in the southern regions of Ireland. In the north of the country, soda bread was made in the form of a disk, which was cut crosswise into 4 parts and fried in a frying pan. In the poorest families, who had neither an oven nor a frying pan, housewives baked bread in cast iron pots, which were suspended over burning peat.

Irish soda bread in a slow cooker

A huge number have already been developed soda bread recipes for cooking in a slow cooker.

We will need the following components:

flour (preferably coarsely ground) - 2 cups;
oat flakes - 1 tablespoon;
sugar - 1 teaspoon;
salt - 1 teaspoon (without a slide);
butter - 50 grams;
kefir - 1 glass;
soda - 1.5 level teaspoons;
nuts, seeds - optional.

First, in a deep bowl, combine all the dry ingredients - cereal, flour, sugar, salt, soda, stir well. Soften the butter and add to a bowl, pour in the kefir. Then knead the dough. There is no need to knead for a long time; the dough should become soft.

Grease the multicooker bowl with butter. The dough is distributed in an even layer in the bowl; cuts can be made on top of the bread. Set the multicooker to the “Baking” mode and bake the bread for 35 minutes.

At the end of the process, the bread is pulled out, the crust is greased with butter and wrapped in a towel. As soon as the bread has cooled, you can eat it.

Irish soda bread with currants

Another interesting recipe for making soda bread is with currants. Required:

flour - 3 cups;
kefir - 1 ¾ cups;
sugar - 2/3 cup;
butter - 2 tablespoons;
baking powder - 3 teaspoons;
currants - ¾ cup;
salt - 1 level teaspoon;
soda - 1 teaspoon (without a slide);
egg - 2 pcs.

Sift the flour through a sieve, add baking powder, salt, sugar, soda; add currants. Melt the butter, beat the eggs and add to the flour. Then pour in kefir. Knead the dough. The consistency of the dough should resemble biscuit.

Grease the mold with butter and distribute the finished dough in it. Heat the oven to 180°C and bake the bread in it for an hour. There is no need to immediately remove the finished bread from the mold; it is necessary that it cools completely.

Irish Soda Bread by Darina Allen

Darina Allen offered her own option soda bread recipe which is quite simple. To prepare it you need:

whole grain flour - 1 1/3 cups;
regular flour - 2/3 cup;
salt - 1 teaspoon, without a slide;
baking soda - 1 teaspoon, without a slide;
egg - 1 pc.;
vegetable oil (sunflower or other) - 1 tablespoon;
honey, molasses or brown sugar - 1 tablespoon;
buttermilk - 1 2/3 cups, add as needed;
sunflower seeds, sesame seeds - optional.

First you need to preheat the oven to 200°C.

Sift the flour, add salt and soda to it. Lightly beat the egg and mix with flour. Then add the remaining ingredients - honey, buttermilk, butter. Knead the dough thoroughly. If the dough is too stiff, add more buttermilk until the dough becomes soft. The finished dough will slightly stick to your hands.

The mold is greased with oil and the dough is distributed in it. The top of the bread is sprinkled with seeds or sesame seeds. Bake for 45-60 minutes; you can check the readiness of the bread with a toothpick. Before serving, cool the bread to room temperature on a wire rack.

First, mix the dry ingredients of the dough, and only then add the liquid ones.
If you plan to bake bread in a bread machine, then the ingredients should be added in the sequence specified by the bread machine model.
Buttermilk can be replaced with kefir or cream.
The oven is always heated to 180-200°C.
If the crust of the bread turns out to be hard, then grease it with butter.
The bread is served slightly warm or cold.
The shape can be any - round, rectangular or in the form of a loaf.
You can add nuts, seeds, sesame, flax seed, coriander or dried fruits to the recipe.

Currently, the issue of losing weight is very relevant. Girls always strive to look good, so they are constantly fighting excess weight. Now there are a large number of different popular diets and methods of combating excess pounds. One such method is the use of baking soda for weight loss. For a quick weight loss effect, you should not drink a soda solution in order to activate the breakdown of fats. This is very harmful and can lead to peptic ulcers of the gastrointestinal tract. An alkaline soda solution will corrode the mucous membrane of the internal digestive organs and, as a result, can lead to internal bleeding. Drinking soda will only be safe if the dose is calculated correctly. However, choosing the dosage is very difficult.

It would be safer to use the soda bath technique, which will help you get rid of extra pounds. For a good effect, it is necessary to observe the correct proportions of the combination of various substances: for 200 liters of water (the volume of a regular bath) - 300 g of baking soda and 500 g of sea salt. It is equally important to maintain a certain temperature of the prepared solution - 37-39 degrees. You can take such a soda bath for no more than 20 minutes. This will allow you to lose 1-2 kilograms in one bath. Bread soda for weight loss is a very effective modern remedy that helps in the fight against excess weight. However, soda baths are not available to everyone - they are contraindicated for people with certain diseases: diabetes, etc. These people should consult a doctor before taking soda baths.

The rate of fat breakdown can be increased by adding various essential oils to soda baths. Soda can be taken not only to combat excess weight; recently, treatment with bread soda, which has various healing properties, has been very popular. For example, when coughing, gargle with a soda solution, which helps soften the cough. In addition, soda has a bactericidal and anti-inflammatory effect. Soda is also good for the circulatory system. For example, during an attack of arrhythmia (heart rhythm disturbance), you should take a weak solution of soda, which will help calm the heartbeat and restore its rhythm. Soda can also help in the fight against hypertension (high blood pressure), removing fluid from the body and helping to reduce blood pressure.

For various digestive disorders (diarrhea, vomiting, etc.), a solution of soda with salt also helps, which helps replenish fluid loss and restore the salt balance of the body; for constipation, enemas with soda solution are given to cleanse the intestines. Treating the bite sites with a soda solution will relieve the itching. For colds, inhalations using a soda solution are very useful. A weak soda solution is also used for conjunctivitis (inflammation of the mucous membrane of the eye). For heartburn, a soda solution is taken orally, as it allows you to neutralize the acid in the stomach, but this also has a side effect - bloating may occur, and long-term use of a soda solution will sooner or later lead to the release of a large amount of acid in the stomach.

Soda is also used to treat fungi on the feet - lotions should be made from a low concentration soda solution. For cosmetic purposes, soda is used to whiten teeth, as well as to soften rough skin on the elbows and feet. Treatment with bread soda has recently become very popular. Soda helps to cope with many problems - diseases of the digestive (ulcers, heartburn), circulatory (arrhythmia, hypertension), respiratory (cough, inflammation of the upper respiratory tract) systems, etc.

Today we are baking Irish soda bread - a very simple and quick recipe, but this makes the result no less interesting and tasty. A dense, crispy, golden-brown crust, under which a delicate, soft and elastic crumb is hidden. This unleavened bread, which resembles a savory cake, is delicious freshly made with butter and jam.

I must say that the recipe for classic Irish bread includes a minimum set of the simplest ingredients: flour, sour milk, salt and soda. Regarding the choice of wheat flour: you can make bread using either 100% premium grade or mix it with lower grades (like mine, for example, whole grain). The original uses buttermilk as a fermented milk base (this is, so to speak, a by-product in the production of butter), but it can easily be replaced with kefir of any fat content, thin natural yogurt, low-fat sour cream, sour milk or yogurt.

In addition to the simplest soda bread recipe, there are a huge number of variations on the theme. Take, for example, the inclusion of all kinds of flavoring additives: dried fruits, butter, cream, honey, molasses, eggs, spices and even citrus zest. All of them make the taste of the finished bread richer - you just need to correctly calculate the required amount.

It is also important that the shelf life of soda bread is short - a maximum of a couple of days and it begins to deteriorate. That's why don't cook it for future use - when freshly baked, this bread is oh so good. And if you didn’t manage to eat the whole loaf in a day, cut the leftovers into portions and freeze - almost any homemade bread feels great in the freezer.

Ingredients:

Cooking the dish step by step with photos:

Immediately turn on the oven to heat up to 200 degrees, since bread dough does not require fermentation. I have a regular gas stove with bottom heating. Sift two types of wheat flour into a large, deep bowl. High-grade flour passes through a fine sieve perfectly, but for whole grain flour you will need a sieve with larger holes.

Mix everything thoroughly so that the baking soda and salt are distributed evenly throughout the dry mixture. Personally, I sift everything again, since soda can form lumps - these places will be bitter in the finished bread.

Make a well in the center and pour room temperature kefir into it. Since I know how my flour behaves, I add the liquid all at once. You add gradually, since the amount of kefir depends on the moisture content of the flour.

Mix all the ingredients until flour lumps like these form. Then it will be more convenient to knead the dough on a work surface, that is, the kitchen table.

Knead the dough with your hands until it comes together - it is important that there are no islands of flour left in it. My dough became relatively homogeneous after 2-3 minutes. The consistency of the dough for yeast bread should be quite elastic, but not very dense - otherwise the baked goods will turn out the same.

Then we collect this layer into a ball, pulling the edges towards the middle. Pinch the seam. We turn the workpiece over onto the seam, roll it up a little with both hands, giving it a round shape.

Transfer the dough to a baking tray lined with baking paper. If you have high-quality parchment, you don’t need to lubricate it with anything. But if you are not sure, lightly coat the paper with odorless vegetable oil.

Dust the bread with wheat flour - a teaspoon is enough (this amount is not indicated in the ingredients).

Many people today are trying to stop using yeast in their cooking. Often this rule applies to purchased products. This is often the reason for the refusal of bread sold in stores. But bread is a product that is very difficult to refuse. That's why people bake it at home. Often on forums or websites dedicated to baking, you can see questions like “is it possible to bake bread without soda?” The answer is “you can,” and the best substitute is soda bread, several recipes for which are given below.

To prepare delicious and fluffy pies, many housewives, in addition to yeast, add regular baking soda - sodium bicarbonate

Prerequisites for using soda in baking bread

Having completely abandoned yeast, you need to find a replacement for it. It is often recommended to replace them with homemade starters. To do this, a nutrient medium is prepared, on which microflora is formed that promotes fermentation. Most often, the components of such a “fermentation compote” are ordinary water, any flour and something sweet, for example, sugar or honey. It is often recommended to add hops or its extract there.

However, this is not a rejection of yeast, but a replacement of purchased ones with self-grown ones. The fact is that microorganisms that cause fermentation, most often entering the solution along with flour, ultimately form the same yeast. And the purpose of hops is to protect a rather unstable yeast culture.

Bread made from self-prepared sourdough is essentially the same as yeast bread.

Therefore, an ideal option for replacing yeast would be soda with the addition of a product that has acidic properties, for example, citric acid or regular kefir. Together, they will do an excellent job of loosening the dough, replacing yeast at this point.

Recipes for baked goods using soda

For baking homemade soda bread, two recipes are mainly used: with soda powder and citric acid, or kefir or sour milk. The rest are either derivatives of these or little known.

Soda powder and citric acid

A baked product made according to this recipe is often called “real yeast-free bread.” Ingredients:

Flour - 700 g (you can use a mixture of rye and wheat, or take coarse flour, but the total amount should always be no more than indicated).
Boiled water (exceptionally cold) - 700 ml (when using wholemeal flour 750 ml).
Table salt - 10 g.
Lemon juice - 2 teaspoons.
Sodium bicarbonate - 11 g.

Soda dough for pies - the fastest way to prepare open and closed baked goods

Sequencing:

Mix half the volume of wheat flour and all the sodium bicarbonate powder thoroughly.
Knead the dough from the resulting mixture in water for 10 minutes, not counting a glass for diluting lemon juice.
Dilute lemon juice in a glass of water.
Add the rest of the flour, salt, lemon juice solution to the mixture and knead for 2 minutes (no need to knead more, as the dough will spread).
Place the resulting mass into molds or give it the desired shape and place in the oven.
The first stage of baking is carried out at a temperature of 70°C for 15 minutes.
The second - at 210°C for 65 minutes.
The bread is ready!

The baked product will be denser than store-bought, but no less elastic. And considering that it is prepared with your own hands, it is more delicious.

Soda and kefir

This recipe is almost a copy of traditional Irish yeast-free bread, with a small substitution: instead of the original Irish buttermilk (low-fat cream), kefir is used. Ingredients for 1 serving:

Wheat flour - 300 g (you can mix different types and varieties, but not exceed the specified amount).
Medium fat kefir - 120 ml (1 medium glass).
Baking soda - 7 gr.
Table salt - 7 gr.
Granulated sugar - 15 gr.

If the correct technology is followed, baking with soda is in no way inferior in quality to yeast baking.

Sequencing:

Mix kefir, salt and sugar and mix everything thoroughly.
Combine the resulting mixture with sodium bicarbonate and, stirring quickly, add to the flour.
The dough must be kneaded until it stops sticking to your hands.
Place the mixture in a mold or give it the desired shape yourself (in the latter case, place grease-soaked baking paper or a special silicone mat on a baking sheet).
The first stage of baking is carried out at a temperature of 210°C for 30-35 minutes.
The second - at a temperature of 180°C for no more than 15 minutes.

For variety, you can add oatmeal to the flour, and at the kneading stage add raisins or prunes - such baked goods will definitely be popular with children.

Be sure to ensure that raisins or prunes do not stick out of the dough before baking to avoid burning.

Soda powder and sour milk

This recipe is good for preparing baked goods if the milk has soured and there is nowhere to put it, and you also want to treat yourself to homemade yeast-free baked goods, which require very little time to make. Ingredients:

High-grade flour - 600 g (you can also make a mixture of rye and wheat or from other types of cereals, but not exceeding the specified amount);
Sour milk - 400 ml.
Sodium bicarbonate - 5 g.
Salt - 7 gr.
Granulated sugar - 35 gr.
Olive (or any vegetable) oil - 30 ml.

Sequencing:

Mix all the “loose ingredients” in a suitable bowl, that is, flour, soda powder, salt and sugar (you must leave 50 grams of flour for one of the next steps).
In the resulting mixture, you need to make a hole into which to pour all the milk, stir everything with a whisk and leave to breathe for 10 minutes.
Add olive oil and the remaining amount of flour to the dough, after which the mass should be kneaded for 5-7 minutes (there is no need to knead it actively, since the dough is quite soft).
Grease a baking sheet with olive oil and place the dough on it, giving it a certain shape, or put it in a baking dish, after greasing it with olive oil.
The baking procedure takes 50 minutes at a temperature of 180°C (the oven must be preheated before baking).

At the first stage, you can add some of your favorite greens to the dry mixture, this will add an additional piquant taste to the bread.

One of the advantages of all these recipes is that bread prepared according to them may not go stale for a long time.

There are many recipes for homemade soda bread, and baked goods prepared according to them are very tasty and, most importantly, healthy food. If a person decides to give up baker's yeast and store-bought products baked with it, using soda powder to make bread will be the best option for him.

I bake this white soda bread when I really need bread at home, but I don’t have time for yeast bread. It is made very quickly, but it turns out very tasty, crispy and fragrant. Soda bread is popular among many people, but I took the Irish recipe as a basis. The flour in this recipe can be whole wheat, which will make the bread coarser but also healthier, but it is also a traditional version of soda bread. An important point in this recipe is to choose a baking dish, it can be a saucepan, a deep frying pan or a saucepan, the main thing is that it can be closed with a lid and put in the oven.

Ingredients:

450 g wheat flour
300 ml buttermilk (liquid yogurt, kefir, curdled milk or any other fermented milk product)
0.5 tsp salt
0.5 tsp soda

Making bread

Turn on the oven and preheat it to 200 degrees. While the oven is heating up, make the dough. To do this, sift the flour into a large bowl and mix with soda and salt.
Make a well in the center of the flour and add the buttermilk.
Knead the dough with a mixer or your hands. The dough turns out quite soft, it is not difficult to knead. However, the dough should not be too soft, so add a little more flour if necessary.
Dust the board with flour, place the dough on it and form a ball with your hands. Flatten the ball a little, to a thickness of about 4 cm, so that you get such a thick circle.
Using a very sharp knife, or better yet a blade, make cuts crosswise, to a depth of about one centimeter. The cuts should be deep, then they will open well and beautifully.
For baking you need a heat-resistant pan with a lid with a diameter of about 20 cm, no less, and a height of 7-8 centimeters. I use a heat-resistant glass pan, it can withstand temperatures up to 230 degrees. The main thing: do not expose glassware to temperature shock. While the oven is heating up, the pan sits on the stove and warms up a little, this is how the bread turns out best. Sprinkle the bottom of the pan with flour and place the dough piece into it. Cover the pan with a lid.
Place the pan in the oven and bake on the middle rack for about 45-50 minutes until the soda bread has risen and is a nice golden color. Remove the pan from the oven and let sit for about five minutes, then open the lid, remove the bread and cool on a wire rack. If you leave the bread in the pan, it will become soggy and there will be no crispy crust.
White soda bread is dense, slightly porous, with a soft crumb and a delicious crispy crust.