Irish soda farl is a popular quick bread in Northern Ireland and very simple to make. Farl refers to quadrant shaped cakes that are traditionally cut into fourths. This quick-bread became popular in households, perfect for unexpected guests, served with tea, butter and jam.
Watch Katherine Lawrence show you how easy it is to make this delicious farl!
- Place flour, salt and baking soda in mixing bowl and stir to combine.
- Make a well in the center of flour mixture and pour in the buttermilk. Mix dough quickly until combined.
- Place dough on lightly floured surface and gently knead.
- Form dough into a circle and lightly flatten with rolling pin in to an 8-inch (20.3 cm) round.
- Score soda bread into quarters with a knife; do not cut through.
- Preheat flatbread pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, carefully transfer soda bread to pan using metal spatula. Cook for 6 - 8 minutes until golden brown, shaking pan occasionally during cooking.
- Turn farl over with metal spatula, turn heat to low and cook for an additional 15 - 20 minutes, until skewer inserted into center of bread comes out clean.
- Remove farl from pan, wrap in a clean cloth and let soda bread rest for 10 - 15 minutes before serving.
- Soda bread can alternately be cut into pieces prior to cooking and cooked in individual pieces.
- In place of using buttermilk, substitute 1 tablespoon (15 mL) of white vinegar or lemon juice and enough milk to make 1 cup (240 mL). Stir mixture together and let sit for 5 minutes.
- Serve Irish soda farl warm with tea or alongside savory breakfast foods such as bacon or sausage and eggs.
- Substitute whole wheat pastry flour for all, or part, of all-purpose flour.