Soda bread pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded. Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as "wheaten bread" and is normally sweetened, while the term
Welsh cuisine butter. The dough which is mixed with raisins, sultanas and sometimes currants, is similar to shortbread, meaning they can have the consistency of biscuits when cooked on the griddle, and slightly more like a cake when cooked in the oven. Bara brith is a fruit loaf originating from rural Wales, where they used a mortar and pestle to grind the fresh sweet spices. Historically it was made with yeast and butter, though recently it is likely to be made with bicarbonate of soda and margarine. The fruit included would be dried raisins, currants and candied peel, which would be soaked