Irish Soda Bread

Irish soda bread is one of the easiest breads to bake. Make it for St Patrick’s Day or as a quick side dish for your breakfast on the trail.

servings: 4 | calories: 323 | cooking time: 30 min | weight: 340 gr / oz
Category: baked-goods, base camp, breakfasts, outback oven, vegetarian

nutrition info:

calories: 323, protein: 7.9 g, carbs: 60.2 g, fat: 5.5 g, sugars: 8.5 g, sodium: 139 mg

you'll need:

2 cups all-purpose flour, plus extra for kneading
1 tablespoon sugar
1/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1/4 cup raisins
2 tablespoons full cream milk powder (Nestle Nido)
1 teaspoon white wine vinegar (or freshly squeezed lemon juice)
1 tablespoon olive oil

at home:

Mix flour, sugar, soda, salt, baking powder and raisins in a medium-sized zip lock freezer bag.
Pack remaining ingredients separately.

on the trail:

Combine milk powder and 1/2 cup water in a mug.
Stir in white vinegar. Let stand 5 minutes until the milk starts to curdle.
Pour sour milk and olive oil into the bag with dry soda bread mixture.
Using extra flour, gently knead the dough until smooth and shape into a ball.
Transfer dough to a lined with parchment paper Oven’s pan.
Cut a shallow cross on the loaf’s surface; dust with flour.
Assemble Outback Oven and bake for about 30 minutes.
Turn the heat off and let sit in the oven for another 5 minutes.


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