Soda bread Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly
Stoneground flour credited with significant health benefits. In the USA flour only has to 'pass between stones' once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the USA has not been processed in this way, being ordinary roller-ground wholemeal. Stoneground flour Stoneground flour is a wholemeal flour produced by the traditional process of grinding grain between two millstones, in contrast to mass produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, the larger pieces