Northern Irish cuisine potato, flour, and buttermilk. It is cooked on a griddle. Soda bread is one of Northern Ireland’s griddle breads, it can be eaten straightaway, or cooked until golden in an Ulster fry. They are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon. Soda bread is a soft, thick and fluffy bread. It was first baked in the 1800s in Ireland, and local people used baking soda to cause the dough to rise. It's typically served with an Ulster fry. Wheaten bread is a brown bread made
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