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Irish Soda Farls

Irish Soda Farls stacked

Soda Farls are quicker to make (only four ingredients) than Irish Soda Bread, best eaten straight away. Think of these farls as a blank canvas, a container for your favorite flavorful additions. Make a breakfast sandwich out of them, and be sure to use your favorite local Canadian (or in my case Minnesotan) bacon!

Scale

Ingredients

31/3 cups all purpose flour (I used about 1-1/2 cups of Sunrise Flour Mill Heritage Soft Whole Wheat Flour*)

11/2 teaspoons baking soda

1/2 teaspoon fine sea salt (I used 1 teaspoon kosher salt)

11/4 cups buttermilk

Instructions

In a large bowl, sift together the flour, baking soda and salt. Make a well in the middle and add teh buttermilk gradually, bringing the dough together with a mixing spoon (or batter whisk). This recipe makes a soft dough, but the more buttermilk you incorporate, the better the bread tastes.

Turn the dough out onto a well-flours surface, and knead it gently untl you have a smooth round shape, about 2 minutes. Divide the dough in two, and knead both again to form balls. Roll each out into a fairly thick disk, about 9-inches and cut into quarters.

Preheat a griddle, cast iron pan or heavy skillet over medium heat. To check the temperature of the pan, dust with a little flour. Once the flour starts to turn a tan color, brush it off, and turn the heat to low. Your griddle is now ready.

Place the farls on the griddle until golden brown on one side, 2 to 3 minutes. Flip and cook for another 5-10 minutes. The farls will rise into triangular pillows. Test for doneness by pressing the middle, if they still hold the indent of your finger, you must flip and continue to cook until firm.

Cool the cooked farls on a wire rack, cover with a damp tea towel to keep them soft or uncovered if prefer a drier crust. Slather in fresh butter and honey or marmalade to boost the flavor.

Notes

Imen’s tip for testing the heat of the pan is brilliant! Keep in mind for other uses too.

*Milled from organic White Sonora Wheat. Many people find that heritage wheats are more digestible than conventional flours. This flour has plenty of gluten, don’t be mistaken by that, but it is less processed than traditional all purpose. I use it when ever I can, it’s delicious.

Keywords: Irish Soda Farls, Northern Ireland Soda Farls, Irish Soda Bread, dry griddle bread, St. Patricks Day, St. Paddy's Day

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