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It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast.
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Ingredients for Irish Soda Farl (soda bread):
- Provide 350 grams of plain flour
- Get 1 tablespoon - baking soda
- Provide 250 ml - buttermilk
- Require - 1/2 tablespoon fine salt
It is the inclusion of soda bread and potato bread that make the Ulster Fry specific to Northern Ireland and different from the "full Irish breakfast" served in the Republic. It is also common to find a "filled soda" in Northern Ireland, which is a breakfast sandwich of sausage, bacon, and eggs between two triangles of soda farl. It is also referred to as Irish Griddle Bread because it's cooked on a dry griddle or pan lightly sprinkled with flour. Traditionally this was the quickest way to make soda bread for.
Irish Soda Farl (soda bread) making:
- Mix all ingredients together. I use a ken wood chef with the hook until it all sticks to the hook
- Sprinkle a surface with flour and flatten out the mixture until it is about 1 inch thick and rounded
- Cut in 4 and sprinkle with flour
- Out a frying pan on the hob on a medium heat and sprinkle with flour
- Place the soda bread in the pan and leave for 3 to 5 minutes or until the underside is brown, then turn over and repeat for the other side.
- Once done you can slice it long ways, toast and then top with cheese and grill until the cheese has melted!
A soda bread farl is on of Northern Ireland's unique griddle breads and is commonly eaten as part of an Ulster Fry (bacon rashers, sausages, fried eggs, white pudding, black pudding, and fried. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). Dairy was typically plentiful, and the Irish wheat was soft. The introduction of baking soda gave the common home cook the ability to bake on.
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