Irish Soda Bread with Walnuts

You don’t need to be Irish to appreciate a pint of Guinness or a crusty-topped Irish Soda Bread. I’ve given this popular no-proof bread a South African twist by serving it with a sticky Muscadel grape preserve, alongside a crumbly cheddar. You may prefer a more traditional combination of crème fraîche and salmon ribbons, if you’re looking to make it more of an occasion. Either way, there’s nothing simpler and more homely than the smell of just baked bread.

The 17th March is Saint Patrick’s Day. Having recently visited Ireland, I’d thought I’d share my Irish soda bread with walnuts with you. Soda bread is an Irish staple and so you can expect everyone to have their own secret family recipe. Traditionally made with plain white flour, I’ve used a combination of plain and wholemeal flour with oats and finely chopped walnuts. It’s rustic and earthy, with a nutty texture and toothsome bite. As it’s a yeast-free bread, there’s no proofing, just a simple mix and bake. Soda bread is best eaten on the day of baking, but it does make excellent toast for scrambled eggs the next day.

Grape Jam

Now let’s talk about the sticky grape jam. Growing up, we spent many weekends on my Ouma Martha’s farm. It was here that I first tasted that dreaded jam and cheese combination. I never quite understood the fascination with savoury and sweet, much less the the merging of both on bread.

My grandmother’s kitchen was a hive of activity, especially on Saturdays. Eggs were collected, butter was churned and the bread sat proofing near the coal stove in the corner. Once baked, no one waited for the respectable cooling off stage, tucking in greedily, spreading it with butter the colour of sunshine and a spoonful of sticky peach jam. The jam was homemade of course, with cling peaches plucked from the laden fruit tree that grew next to the house. Strange how nostalgia creeps in and becomes more vivid as we age.

I now appreciate those ritualistic Saturday breakfasts that spanned an entire morning. We’d linger around the kitchen table with mugs of condensed milk coffee, each throwing in their two penny’s worth about whatever was up for debate. The discussion veered to what we’d make for lunch, who was doing what on the surrounding farms and more pressing issues, like the weather. I’m pleased to say, my tastes have matured and now I cannot think of a better combination than home baked bread, a wedge of cheddar and deliciously sweet jam glooped on top!

Irish Soda Bread with Walnuts

Makes 1

250 ml (1 cup) self raising flour
250 ml (1 cup) fine wholemeal flour
3.75 ml (3/4 teaspoon) salt
5 ml (1 teaspoon) baking soda
40 g (1/3 cup) finely chopped walnuts
35 g (3 tablespoons) whole, rolled oats, plus extra to finish
27 5ml buttermilk
5 ml (1 teaspoon) molasses or honey
flour for dusting

Preheat the oven to 180º C. Line a baking sheet with parchment paper. In a large mixing bowl, sift together the self raising flour, wholemeal flour, salt and baking soda. Tip in any husks that collect in the sifter.

Add the walnuts and oats. Make a well in the centre, add the buttermilk and molasses. Stir to combine, then turn out onto a well-floured board. With floured hands, shape into a round.

Lift onto a baking sheet, scatter over the extra oats and dust lightly with flour. Make two cuts on top with a sharp blade. Bake until browned on top and crusty underneath, about 35-40 minutes. Transfer to a wire rack and cool completely before slicing.

More easy bread recipes that you might like to try:

Easy yoghurt flatbreads

Overnight Ciabatta from Bibby’s Kitchen Cookbook

Floured milk bread buns