This rustic barley soda bread is a hearty twist on the traditional Irish classic. Made with a blend of barley and wheat flours, it has a nutty flavor and dense crumb that’s perfect for slathering with butter, serving alongside soups, or enjoying with Irish cheese.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serving Size: Makes 1 loaf (serves 6–8)
Ingredients
- 1 ½ cups (180g) barley flour
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ¾ cups (400ml) buttermilk, plus more if needed
Instructions
- Preheat your oven to 425°F (220°C). Lightly flour a baking sheet or line it with parchment paper.
- In a large mixing bowl, combine the barley flour, all-purpose flour, baking soda, and salt.
- Pour in the buttermilk and stir just until a dough forms. If it’s too dry, add a little more buttermilk, one tablespoon at a time.
- Turn the dough onto a floured surface and gently shape it into a round loaf. Do not over-knead.
- Place the loaf on the prepared baking sheet. Use a sharp knife to cut a deep cross into the top—this helps the bread cook evenly.
- Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool on a wire rack before slicing. Serve warm or at room temperature.
Tips
- If you don’t have buttermilk, mix 1 ¾ cups milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
- Try adding a tablespoon of honey or molasses for a hint of sweetness.
Enjoy Your Homemade Barley Soda Bread!
