The history of a St. Patrick's Day favorite.
By Gillie Houston Updated March 10, 2018
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Credit: Bill Boch/Getty Images
Today, this traditional treat is a symbol of celebration for many, relied on to soak up one-too-many green beers or whiskeys. However, the bread’s history in Ireland began more out of practical necessity than culinary fun.
Though soda bread is now most commonly attributed to Ireland, the first people to use soda to leaven their bread was the American Indians. These indigenous Americans were the first to be documented using pearl ash—a natural form of soda created from the ashes of wood—to leaven their breads without the presence of yeast. However, it wasn’t until this process was later discovered and replicated by the Irish that it earned a reputation worldwide.
Despite its hefty presence during Saint Patrick’s Day celebrations, the history of Irish Soda Bread doesn’t nearly date back to the days of Saint Patty himself—roughly 400 AD—but rather only a couple of centuries. Irish Soda Bread was first created in the late 1830s, when the first iteration of baking soda—or bicarbonate soda—was introduced to the U.K.
Due to Ireland’s financial strife and lack of access to ingredients, the inspiration for Irish Soda Bread was one of necessity, in order to make the most of the basic and inexpensive ingredients available: “soft” wheat flour, baking soda, salt, and soured milk.
For soda breads, “soft” wheat flour, a low-gluten variety of flour used in most quick bread recipes, is ideal, rather than the hard wheat flour most likely to be found in a yeasted bread. And, since Ireland’s unique climate is only suitable to growing wheat of the soft variety, soda bread became a perfect match for the country’s home cooks.
Soda bread was also an ideal Irish recipe as even families who lived in the most isolated of areas with little access to cooking equipment were able to create this simple and filling dish. Since many of the lower-class and farmhouse kitchens had no oven access at the time, the bread was cooked in iron pots or on griddles over open hearths. This unique cooking method resulted in the signature dense texture, hard crust, and slight sourness that soda bread is known for.
The unique texture of this bread is the result of a reaction between acid and baking soda that results in the formation of small bubbles of carbon dioxide within the dough. Sour milk was most commonly used in the early days of the bread’s history, thanks to its high acidity levels, but now buttermilk is typically used in its place.
Traditionally marked with a cross on the top, soda bread loaves got their signature appearance for superstitious reasons. Families believed if they cut a cross on the top of the bread that it would ward off evil and protect the household. However, the typical shape of the loaves varies by region. While the Southern Irish regions bake their loaves in the traditional fashion—round with a crossed top—Northern regions divide their dough into four pieces and cook triangle-shaped flat breads (also known as Farl) on a griddle.
Despite its humble origin and short history, Irish Soda Bread is a serious part of the country’s culinary identity; there’s even a Society For the Preservation of Irish Soda Bread dedicated to protecting this national treasure on Saint Patrick’s Day and beyond. To make a loaf of this beloved bread for your own green-tinted celebration, try this Classic Irish Soda Bread recipeor mix it up with this Irish Soda Bread with Raisins.
FAQs
Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients.
Do people in Ireland eat Irish soda bread? ›
Ireland, for one, has embraced it's kind of bread – the soda bread. It is a basic staple among the Irish that they call it Irish Soda Bread. It's common to see the locals pair this famous bread with a bottle of Guinness too. Of course, not all of us would enjoy our soda bread with beer.
What's the difference between Irish bread and Irish soda bread? ›
Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.
What is the Irish name for soda bread? ›
Farl means four parts in Gaelic and this recipe is the traditional (and quickest) way to make soda bread farls for unexpected guests who drop by for a bit of "craic" (good fun). The soda bread dough is flattened into a round, then cooked on a dry griddle or pan.
Why is there a cross on Irish soda bread? ›
I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.
Why is Irish soda bread so dry? ›
You might have added too much baking soda or baking powder or used self-rising flour. If your bread's texture is dry: You might have added too much baking soda, too little liquid or not baked it at high enough temperature.
Is soda bread healthy? ›
Is Whole-Wheat Soda Bread Good for You? Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.
What is the best way to eat Irish soda bread? ›
How to Eat Irish Soda Bread. This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.
Should Irish soda bread be served warm? ›
Serve Irish soda bread warm.
A warmer temperature complements the thick cakey texture of the bread and brings out the hearty flavors, so try serving it freshly baked or toasted. You can also warm up the bread by putting it back in the oven at 350 °F (177 °C) for 7 to 8 minutes.
Why do Americans put raisins in Irish soda bread? ›
He explained that in some regions of Ireland, they might add dried fruit to soda bread on special occasions only. Throughout much of Irish history, dried fruit would have been considered a luxury item. Irish cooks would only be able to add raisins when they had raisins to spare, which would have been a rare occurrence.
The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!
What is the myth behind Irish soda bread? ›
Contrary to a common misconceptions, the Irish did not import the Soda Bread recipe from the American Indians. This misconception is my fault because 30+ years ago on the original site I happened to mention Native Americans using Potash to make bread.
Why are there caraway seeds in Irish soda bread? ›
However, the reality is that in Donegal and Leitrim there was a tradition of putting caraway seeds in bread. The likelihood is that the tradition was taken by immigrants to America.
How long does Irish soda bread stay fresh? ›
Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.
What is traditionally served with Irish soda bread? ›
The thick and hearty nature of Irish soda bread helps it pair very well with meaty stews (especially Irish stew). You can use it to soak up the juices as you eat or as a vehicle for the meat and vegetables. Traditionally, Irish soda bread is served with a slow-simmered beef and barley stew.
What is Irish soda bread supposed to taste like? ›
Irish soda bread is a dense and tender quick bread with a subtle tangy buttermilk flavor.
When was baking soda introduced to Ireland? ›
Bicarbonate of soda was first was introduced to Ireland around the 1840s.
