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
Flour extraction issue, with increased loaf volume accomplished by simply removing just the larger flour particles. Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher extraction flour also retains the sensory flavors and nutrition associated with the smaller bran and germ elements that are also extracted along with the endosperm. “White flour”, extracted from whole grains by Roller mills that eliminates the rancidity prone bran and germ elements of the wheat kernel was introduced in the late 19th century. By first hydrating the outer wheat kernel