Marietta Daisies Garden Club

Irish Soda Bread

with Smoked Salmon

Irish soda bread first appeared in the 1830s–1840s as a simple, affordable, and essential bread for Irish households.

Made with just four basic ingredients—flour, baking soda, salt, and sour milk or buttermilk—it became a crucial staple during the Great Famine, particularly because many families lacked ovens and relied on low-gluten, soft wheat.

INGREDIENTS

• 1 Large Cucumber

• Small pack Dill, chopped

• 7 oz Smoked Salmon

• Small Jar Capers, in brine

• 1 Lemon, Cut into 6 wedges

INGREDIENTS

For the soda bread

• 2.33 cups Strong White Flour (high gluten content)plus a little extra for dusting

• 1 1/3 cups Wholegrain Flour

• 1 Heaped tsp Bicarbonate of Soda

• 1 1/2 cups Buttermilk

• 1Large Egg

• 1 tsp Clear Honey

• Butter, to serve

DIRECTIONS

Step 1: Preheat the oven to 400°F (350°F fan) and lightly flour a large baking sheet.

In a large bowl, mix 2 cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, and ¼ teaspoon salt. In a separate jug, whisk together 1 cup buttermilk, 1 large egg, and 2 tablespoons honey.

Step 2: Make a well in the center of the dry ingredients and pour in the wet mixture.

Stir with a wooden spoon until a dough forms—if it’s too sticky, add a little extra flour.

Shape the dough into a rough ball and place it on the prepared baking sheet. Lightly dust with flour and cut a criss-cross pattern on top.

Bake for 35 minutes, or until the bottom sounds hollow when tapped. Transfer to a wire rack to cool slightly before slicing.

Step 3: While the bread is baking, use a vegetable peeler to slice the cucumber into long ribbons, discarding the seeded center. Place the ribbons in a bowl, season lightly, and toss with fresh dill.

Step 4: Serve at the table with slices of salmon, capers, lemon wedges, soda bread, and butter.