Butter and soda bread farls

In this video Paula uses buttermilk which is a by-product of the butter she has made to bake three different types of soda bread. A traditional one using plain flour, ‘Indian’ soda using cornmeal andtreacle soda.Paula uses a traditional griddle over a turf fire and the sodas are cut into ‘farls’ – Ulster-Scots for quarter or quadrant.

Recipes

Plain Soda Farls

Metric American

300g plain flour
1 heaped teaspoon baking soda
½ teaspoon salt
250ml buttermilk

11ozs plain flour
1 heaped teaspoon baking soda
½ teaspoon salt
8fl oz buttermilk


Indian Soda Farls

Metric American

250g plain flour
50g polenta
1 heaped teaspoon baking soda
½ teaspoon salt
275ml buttermilk

9ozs plain flour
2ozs polenta
1 heaped teaspoon baking soda
½ teaspoon salt
9fl ozl buttermilk


Treacle Farls

Metric American

300g plain flour
1 heaped teaspoon baking soda
½ teaspoon salt
250ml buttermilk
1 tablespoon treacle- whisked together with the buttermilk

11ozs plain flour
1 heaped teaspoon baking soda
½ teaspoon salt
8fl oz buttermilk
1 tablespoon treacle- whisked together with the buttermilk


Method

  1. Pre-heat a griddle or skillet pan to a medium heat.
  2. Mix the dry ingredients together in a mixing bowl.
  3. Make a well in the centre of the bowl.
  4. Slowly add the buttermilk (there may be some left over depending on the type of flour) and mix until a soft dough.
  5. Place the dough on a floured surface and knead lightly-don’t overwork.
  6. Roll out into a circle about 2 cm/ inch thickness.
  7. Cut into farls and leave for 5 minutes. (The word ‘farl’ is Ulster-Scots for quadrant and describes the shape that sodas are traditionally shaped in Ulster).
  8. Cook for 8-10 minutes each side until golden brown.
  9. Serve with butter and jam.
  10. The farls are best eaten on the day they are made.

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