All recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt.
Here is a recipe for Farls, which is popular in Ulster. I think someone in the family moved to Tipperary from the north and brought that method into the family.
Here is the recipe that makes soda bread- as my grandmother and great-grandmother made it - and as my family makes it today. It hasn't changed at all - except we use a stove instead of an open hearth for cooking. My family is from Crossgar and Hillsborough in County Down.
Heat a 9 inch iron skillet over low flame on the stove. Lightly dust with flour.
Measure 2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt.
Make a well in the above and add 1 cup of buttermilk.
Thoroughly mix until dough leaves side of bowl.
Flour a bread board - put dough on board (sprinkle with a little extra flour - and gently knead 3 or 4 times.
Pat dough into a circle the size of the skillet. Cut into farls (fourths) and place on skillet. Cook about 10 minutes on each side.
Don't forget the "Harning" step which is setting them up on edge on the griddle leaning against each other for about 10 minutes so that the edges get finished off.
Wrap bread in a tea towel when it is done. This absorbs the baking soda taste and keeps the bread fresh. Eat that day or fry in bacon fat the next morning as part of an Ulster fry.
You can also use 1/2 whole wheat flour and 1/2 white flour.
Notice: no whiskey - no eggs - no cream - nor currants or raisins. This is a basic bread to be served daily, not a dessert.
