Nore Soda with a Twist - Blackpudding Soda Bread

Brown bread

Recipe for Black Pudding Soda Bread

(using Nore Soda)


~Kells Nore Soda Bread Mix 1,000 grams

~ Buttermilk (full fat) 750 grams (Adjust to suit requirements)

~ Irish Black Pudding 250 grams (crumbled into small pieces)

~ If buttermilk has no fat content replace 20 grams of buttermilk with vegetable oil.

Suggested Method

This recipe is for a ‘no time dough’

Add the Nore Soda and Buttermilk together. For a spiral mixer, mix 1 minute on slow and 30 seconds to 1 minute on fast. (Adjust mixing to suit machine performance).

For a planetary mixer, with a beater, mix 1 minute on 1st speed and 30 seconds to 1 minute on 2nd (Adjust mixing to suit machine performance). Add in the Black Pudding and mix for another minute.

Allow to rest for about 1 minute before dividing into two to allow bran to soak up moisture.

After dividing, round up and rest for 1 minute approximately. (Use bakers or retail white dusting flour as required.)

Flatten slightly or shape as required and top dress with flour (optional) and cut dough as required (a cross on a round is traditional, a horizontal cut on a rectangular tin bread is usual).

Bake as per normal soda bread. For a 450g tin bread bake at 230C (445F) for 30-35 minutes in a deck oven. For a 1.75kg round oven bottom loaf (bake on a tray) bake at 230C (445F) for 35-40 minutes in an electric deck oven. Adjust baking time and temperature to suit oven performance and oven type and customer colour requirements. If unsure ask for details.