Basic Soda Bread (farl)

Yesterday we introduced the members of Recipe-a-Day to Soda Bread as
prepared in cake form. Today is the same recipe, but prepared as the farl.
This type of preparation is found more often in Northern Ireland and served
as a part of a traditional Irish Breakfast, or Ulster Fry is you prefer.

Sift the dry ingredients together several times in a large mixing bowl to
make sure the bicarbonate of soda is evenly distributed. Create a well in
the center of the dry ingredients and a pour about three-quarters of the
buttermilk into the center and start stirring. Continue to mix until you
achieve a dough that is raggy and very soft. Add more buttermilk sparingly
is you need it, as local conditions of humidity and temperature greatly
impact the mixture.

Blend quickly, but not too energetically until the whole mass of dough has
become a floury, raggy consistency. Turn the contents of the bowl out onto
a lightly floured surface and start to knead the bread.

Your primary concern is speed in kneading. The chemical reaction of the
bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
You need to get the Soda Bread into the oven while the reactions running
high, so don’t over knead. Spend about 30-seconds kneading the dough and
shape the bread into a slightly domed circle about 6 to 8-inches in
diameter. Cut the circle of dough into four equal sections and try not to
crush or compress the dough when you make the cuts. A clean slicing motion
with a sharp knife is required.