Traditional Irish bread was historically cooked on a griddle as flatbread because the domestic flours did not have the properties needed to rise effectively when combined with yeast. Baking soda offered an alternative, but its popularity declined for a time when imported high-gluten flours became available. Brown soda bread (served with smoked salmon) reappeared on luxury hotel menus in the 1960s. Modern varieties can be found at Irish cafes and bakeries, some made with Guinness, treacle, walnuts, and herbs, but the sweetened version with caraway and raisins is rarely seen anymore. Soda bread made with raisins is colloquially called "Spotted Dog" or "Spotted Dick".