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