Irish soda bread

Irish soda bread is a type of traditional bread originating from Ireland, known for its dense texture and soft crumb. Unlike other breads, it does not require yeast for fermentation, as it uses baking soda (hence its name "soda") as a leavening agent, combined with an acidic ingredient like buttermilk. This allows the bread to be prepared quickly and have a slightly crunchy crust with a moist and spongy interior.

This bread is very popular in Irish cuisine and is commonly consumed for breakfast or as an accompaniment to soups and stews. Its origin dates back to ancient times when baking soda was a practical alternative to fresh yeast, especially in rural areas.

Among its properties, it stands out for its moderate contribution of carbohydrates and proteins from the flour, as well as easier digestibility compared to more fermented breads. Additionally, it is a bread with no added sugar or fats, ideal for accompanying both savory and sweet preparations.

In the context of Latin America, Irish soda bread may be known simply as soda bread or Irish bread, although there are no very widespread synonyms because it is a specific preparation of European origin. However, in some regions it might be associated with quick breads or homemade breads made with baking soda and buttermilk.