Did you know? This classic Irish bread owes its popularity to its wholesome and simple ingredients, which make it a delicious, easy and healthy option for any time of the day. Soda bread was traditionally the preferred choice of Irish bakers as bicarbonate of soda worked better than yeast with the “soft wheat” flour produced in Ireland, as well as being a more affordable raising agent. This wholemeal flour is also a great source of dietary fibre. The chemical reaction which gives the bread its rise is a result of mixing this alkaline bicarbonate of soda with the acidic buttermilk, traditionally the residual liquid remaining after butter has been churned. As a result buttermilk is low in fat and cholesterol. Making butter is a 6,000 year old tradition in Ireland and since the 19th century it has also been one of the country’s main exports. Due to the plentiful supply of buttermilk as a result, soda bread became a standard element of the Irish diet. Towards the end of the 19th century Ireland moved from largely farm based to factory based dairy production, with the establishment of cooperatives creameries, helping to improve quality, reach new markets and diversify production. Today, the Irish dairy sector is still predominately farmer owned and controlled, while being supplied milk from 18,000 family run dairy farms, with an average herd size of 55 cows. Many of these families have been rearing cows, and passing down their passion for farming and expertise in milk, for generations. Cooperatives continue to export over 85% of Irish butter and other dairy products, including cheese, infant formula and whey, making Ireland the 10th largest dairy export nation in the world. Central to Ireland’s dairy production is its lush, green grass. The mild climate and plentiful rainfall in Ireland ensures the continued availability of permanent grassland, allowing dairy cows to graze outdoors for up to 300 days a year. Grass-fed cows produce higher quality, better tasting, more nutritious milk, rich in omega-3 fats, vitamin E, beta-carotene and CLA, a healthy fatty acid, which promotes good heart health. Grass-based dairy production is also highly sustainable and environmentally friendly, due to its carbon efficiency and low water footprint. While butter production has moved from farm to factory, the tradition of baking soda bread remains ingrained in the Irish way of life- so much so that it has even developed its own folklore. It is said that a cross is cut on the top of the bread before baking, in order to let the fairies escape and ensure good luck!
Average nutritional values per 100 g Energy: 196 kcal/823 kJ Protein: 7 g Fat: 1 g Carbohydrates: 43 g + other important nutrients such as phosphorus, magnesium, zinc, vitamin B1, vitamin B6…
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