Irish soda bread is one of Ireland’s most beloved baking traditions. You only need four simple ingredients: flour, baking soda, salt, and buttermilk.
This quick bread bakes up with a crusty outside and a soft, slightly dense middle. It goes perfectly with a hearty Irish meal.
Most traditional Irish soda bread starts with plain flour. Some bakers like to mix in wholemeal flour for more texture and flavor.
A classic version often uses half plain and half wholemeal flour. That combo makes a loaf that’s rustic and balanced.
If you’re after something sweeter, toss in a handful of raisins or currants. Some people add caraway seeds or a spoonful of sugar for a hint of sweetness.
For a savory twist, try grated cheddar or fresh herbs like rosemary or thyme. Oatmeal soda bread swaps a cup of flour for rolled oats, so the bread turns out nuttier and heartier.
Modern Irish baking sometimes gets creative with things like sun-dried tomatoes, walnuts, or even Guinness. But honestly, purists would argue the real deal sticks to those four original ingredients—simple and quick.
Getting soda bread right means handling the dough gently. Mix the dry stuff first, then slowly add buttermilk until the dough just comes together.
Don’t overmix or you’ll get a tough loaf. The dough should be a bit sticky but still manageable.
If it’s too crumbly, add buttermilk a tablespoon at a time. Shape it into a round and score a deep cross on top—this helps it bake evenly and gives it that classic look.
Bake at 200°C for about 30-40 minutes. The loaf should sound hollow when you tap it.
Fresh buttermilk gives the best flavor and rise. If you’re out, add a tablespoon of lemon juice or vinegar to regular milk and let it sit for a few minutes.
Cool the bread wrapped in a clean tea towel. This softens the crust just a bit.
Soda bread is best eaten within a day, since it has no preservatives and dries out quickly.
Pair soda bread with Irish stews. Its sturdy texture soaks up broths beautifully.
Thick slices go great with beef and Guinness stew or a lamb casserole. That’s a proper Irish meal.
For breakfast or tea, toast a slice and slather it with Irish butter and jam. The tangy bread is amazing with sharp marmalade or berry preserves.
A lot of Irish folks enjoy it with mature cheddar and a strong cup of tea.
Soda bread also holds up well with seafood chowders or veggie soups. It’s hearty enough for dunking.
Use fresh soda bread to make sandwiches filled with ham, cheese, and tomatoes. The dense crumb keeps everything together and adds its own flavor.
This traditional Irish staple brings together wholemeal flour, oats, and buttermilk. The result is a dense, nutty loaf that’s basically Irish home baking in a nutshell.
Molasses and wheat bran give the bread its deep flavor. Baking soda makes the process quick and easy—no yeast, no long waits.
You don’t need much to make Irish brown bread. Mix 2 cups wholemeal flour with 2 cups plain flour for the right texture and heartiness.
Add 1½ teaspoons salt, ½ cup rolled oats, 2 tablespoons wheat germ, and 1 teaspoon baking soda. Stir everything together well.
Whisk 1¾ cups buttermilk with 2 tablespoons molasses. The buttermilk reacts with baking soda right away, so work fast.
Make a well in the dry mix and pour in the buttermilk mixture. Use a wooden spoon to pull the flour in from the sides until you have a soft dough.
Shape the dough into a round, about 8 inches wide and 2 inches thick. Score a deep cross on top with a sharp knife.
Bake at 450°F for 15 minutes. Lower the heat to 400°F and bake another 20-25 minutes until it’s golden brown.
Irish brown bread packs a nutritional punch thanks to wholemeal flour. The bran and germ bring fiber, protein, and minerals you just don’t get from white flour.
Rolled oats add even more fiber and give the bread its chewy bite. They also contain beta-glucan, which helps lower cholesterol.
Wheat bran boosts the fiber content and adds a nutty note. Two tablespoons are plenty for one loaf.
Buttermilk keeps the bread moist and supplies protein and calcium. Its acidity helps the bread rise, so you don’t need yeast.
Molasses brings iron, calcium, and a signature dark sweetness. This classic ingredient gives brown bread its rich color and flavor.
Nothing beats Irish brown bread with real Irish butter, especially brands like Kerrygold. The cool, creamy butter just works with the bread’s grainy texture.
At breakfast, try it with honey, golden syrup, or homemade jams. Blackberry, strawberry, or Irish apple jam all play nicely with the bread’s flavor.
It’s a great companion for soups and stews. The bread soaks up broths and adds a hearty bite.
Pair it with Irish farmhouse cheeses or mature cheddar. The robust texture stands up to both soft and hard cheeses.
If you’re feeling modern, a little cream cheese spread is tasty. Herb-infused versions add a twist but still let the bread’s true flavors come through.
Barmbrack is Ireland’s most famous tea loaf. Dried fruits soaked overnight in strong black tea give it a moist texture you can’t really fake.
This traditional bread has a long history with Irish Halloween. The way you prepare the fruit sets it apart from regular fruit loaves.
Barmbrack, or bairín breac (“speckled loaf”), goes way back in Irish Halloween traditions. Families used to bake little charms into the bread for Samhain.
Each charm meant something different. A ring meant marriage was coming soon. A coin meant wealth, and a bit of cloth was a warning of hard times.
Halloween night turned into a bit of a fortune-telling party. Kids would dig through their slices for surprises. These days, most bakers just use a ring to keep things safe but still honor the old ways.
Irish homes still make barmbrack for Halloween get-togethers. The sweet bread pops up on tables all through October and November.
Many families hand down their barmbrack recipes, each adding something special.
Barmbrack isn’t just for Halloween anymore. Tea shops serve it year-round, and bakeries keep it stocked for whenever you want a slice.
The real secret to good barmbrack? Soaking the dried fruit properly.
Traditional recipes call for soaking mixed dried fruits in strong cold tea overnight. This lets the fruit plump up and soak in all that flavor.
Pick good-quality raisins, sultanas, and currants. Avoid dried-out fruit—it just won’t soften up right.
Some bakers add a splash of whiskey to the tea for extra depth. The alcohol cooks off, but the flavor lingers. Try 50ml whiskey with 250ml tea if you’re feeling adventurous.
After soaking overnight, strain the fruit but save the soaking liquid. Mixing it into the batter adds moisture and a ton of flavor.
If you want to speed things up, you can warm the tea before soaking, but honestly, the overnight cold soak gives a better result. The fruit comes out evenly soft and flavorful.
Barmbrack tastes best after it sits for a day or two. Once it’s cool, wrap the loaf in cling film and store it in a tin.
Letting it rest helps the flavors develop and keeps it moist.
Use a sharp serrated knife to cut thick slices—about 1.5cm is just right. The loaf is dense, so go slow to avoid crumbling.
Spread each slice with plenty of butter. The butter melts into the bread, blending with the spiced fruit for a real treat.
Serve with a pot of strong Irish breakfast tea.
If you’ve got day-old barmbrack, try toasting it lightly. The warmth wakes up the flavors, but don’t go overboard or it’ll dry out.
Store leftovers wrapped tightly at room temperature for up to five days. The fruit keeps it moist.
Freeze extra slices for up to three months if you want to save some for later.
Irish baking turns humble potatoes into three classic breads. Potato farls come out with crispy edges and soft centers, potato bread is hearty and filling, and boxty brings a unique griddle-cooked texture that varies by region.
Potato farls are a breakfast favorite across Ireland. These triangle-shaped flatbreads mix mashed potatoes and flour for a texture that’s both tender and satisfying.
You only need four ingredients: mashed potatoes, plain flour, butter, and salt. Use freshly mashed, still-warm potatoes for the best dough.
Start by mixing equal amounts of mashed potato and flour. Add salt for flavor and a knob of butter for richness.
The dough should feel soft but not sticky.
Roll the dough into a circle about half an inch thick. Cut it into four quarters for the classic farl shape—triangles with rounded edges.
Cook the farls on a hot griddle or heavy pan. You don’t need oil at first.
Let them cook for about three to four minutes per side, until golden spots appear. The outside crisps up, but the inside stays soft and pillowy.
Potato bread isn’t quite like farls—it’s baked, not griddled, and comes out a bit denser. By mixing mashed potatoes into a regular bread dough, you get extra moisture and a loaf that stays fresh longer.
Start with self-rising flour as your base. Make sure the mashed potatoes are smooth and at room temperature.
Rub cold butter into the flour until you see small crumbs. Pour in milk and mix just enough to get a dough that’s heavier than usual, but not sticky.
Dust your surface with flour to keep things from sticking. Roll out the dough and cut it into squares, not triangles—aim for about two and a half inches per side.
This size helps the bread cook evenly. Bake at 400°F (200°C) for around twenty minutes, until you spot a light golden color.
If you want that classic crispy edge, fry the baked bread in bacon fat right at the end. That’s where potato bread really shines.
Boxty is Ireland’s most regional potato bread, especially in Leitrim, Mayo, and Donegal. Folks there mix both raw and cooked potatoes, which gives boxty its unique bite and flavor.
They say, “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man.” Maybe a bit old-fashioned, but it shows how important boxty is in Irish kitchens.
Start by grating raw potatoes finely and squeezing out as much liquid as you can. Then mix in mashed potatoes.
This blend is what gives boxty that dense yet tender crumb. Buttermilk binds everything together and adds a bit of tang.
Sometimes a bit of flour goes in for structure. The batter should look more like thick pancake mix than bread dough.
Cook boxty on a griddle, just like farls, but give it more time—raw potatoes take longer. Let each side cook for five or six minutes to make sure it’s done through.
When it’s ready, you’ll get a golden crust and a creamy, chewy inside. Nothing else in Irish bread quite matches it.
Soda farls show off Northern Ireland’s knack for traditional bread making. With just a few ingredients, families have made these quick, griddle-cooked breads for ages.
The word “farl” comes from Gaelic, meaning “four parts.” That’s because bakers cut the round dough into quarters before cooking.
You only need four things for classic soda farls: plain flour, salt, bicarbonate of soda, and buttermilk. It’s perfect when you need bread in a hurry or guests drop by without warning.
Mix 2 cups of plain flour with ½ teaspoon of salt in a big bowl. Sift in 1 teaspoon of bicarbonate of soda so it spreads out evenly.
Make a well in the center and pour in 1 cup of buttermilk. Work fast—if you wait, the soda won’t lift the dough properly.
Aim for a dough that’s sticky and wet. Knead it lightly on a floured surface, then pat it into a circle about half an inch thick.
Grab a floured knife and cut the circle into four triangles. Place each piece on a hot, dry griddle or heavy pan and cook for 6-8 minutes per side, until you see a golden finish.
Fresh soda farls are at their best warm, with butter melting in. People love them with jam, honey, or golden syrup.
In Ulster, cooks often fry sliced farls in oil or butter for a crispy breakfast treat. That’s a must in a proper “Ulster fry.”
You can top them with almost anything—cheese and tomatoes, or just good old butter and jam.
Soda farls keep for a day or two if you wrap them in a clean tea towel. Toasting or reheating on the griddle brings them right back to life.
Farl breads go way beyond the basic soda version. Each region in Ireland puts its own spin on ingredients and technique.
Cooking on a griddle is what really sets farls apart. You get a crisp outside and soft, tender middle that you just can’t get from an oven.
Modern bakers have switched things up for dietary needs. Gluten-free versions use alternative flours, and vegans swap buttermilk for plant-based milk with lemon juice or vinegar.
Farl dough is pretty flexible. Some folks add herbs, seeds, or dried fruit, keeping the old-school cooking method while playing with new flavors.
Irish breakfast baking brings real comfort to the table. These breads soak up egg yolks and pair perfectly with black pudding, grilled tomatoes, or whatever else you’re having.
Soda bread is the backbone of Irish breakfast. It’s dense and tender, with a slight tang from the baking soda.
A thick slice, toasted until golden, is just right for fried eggs or mushrooms. It’s sturdy enough to mop up runny yolks, too.
Potato farls are another breakfast staple. You make them with mashed potatoes and flour, then cook until they’re crisp outside and fluffy inside.
They’re great for stuffing with bacon or sausages. Some folks make them ahead and reheat on the griddle in the morning.
Boxty is the third classic. It mixes raw grated potatoes with mashed potatoes and flour, coming out like a thick pancake.
Irish breakfast breads taste best with classic fry-up sides. Soda bread and potato farls don’t overpower the rest of the meal.
Toasted soda bread goes well with fried or scrambled eggs. Butter it generously before serving for extra comfort.
Traditional pairings include:
Potato-based breads help balance out salty bacon or sausages. The meal feels more filling and keeps you going all morning.
Some families even make breakfast casseroles, layering potatoes, eggs, cheese, and leeks for a one-pan breakfast.
You don’t need fancy ingredients for Irish breakfast breads. Most recipes call for flour, buttermilk, and potatoes—nothing complicated.
For soda bread, mix flour, baking soda, salt, and buttermilk. Don’t overwork the dough; just shape it and bake until golden.
Potato farls use leftover mashed potatoes, flour, and a bit of salt. Roll them thin, cut into triangles, and griddle until they’re browned.
Handy tools to have:
If you’re making a full breakfast, start with the breads so they’re warm when you serve everything else. Timing matters if you want it all hot.
Lots of Irish homes bake these every week and stash leftovers for quick breakfasts during busy mornings.
Irish sweet baking keeps things simple but big on flavor. You’ll find apple cakes made with proper Irish butter, cheesecakes spiked with Baileys, and even chocolate cakes with a splash of Guinness.
Irish apple cake is a classic. The real deal is light and airy, topped with a crumbly streusel that just melts away.
Chopped apples go right into the batter, giving sweet, tart bursts in every bite. Many people serve it with Irish custard sauce for extra richness.
Key ingredients:
Barmbrack is another favorite. It’s a spiced fruit bread with dried fruit soaked in tea, making it dense and moist—almost like Christmas cake.
Barmbrack looks like bread but feels lighter than it looks. Bakers often add mixed spice and sultanas for that real Irish taste.
Railway cake, or “spotted dog,” is a quick soda bread with raisins or dried fruit. It’s fast to make and delivers that comforting, old-school vibe.
Baileys Irish Cream takes cheesecake to a whole new level. Its vanilla and whiskey flavors match perfectly with creamy cheese.
Most recipes only need a handful of ingredients and about an hour of prep. The trick is balancing the tang of cheesecake with a good hit of Irish cream.
Add Baileys to both the filling and the ganache topping for full flavor. That way, every bite tastes rich and consistent.
No-bake versions are super easy: just blend cream cheese, double cream, and Baileys, then set with gelatine.
Helpful tips:
Some folks use chocolate biscuit bases—digestive biscuits and melted butter—for a nice crunch against the creamy layer.
Guinness stout gives chocolate cake a deep, rich flavor and keeps it moist. The beer’s roasted notes bring out the chocolate’s bitterness and add a hint of coffee.
Most recipes combine Guinness with cocoa powder, butter, and sour cream. Baking reduces the stout, making its flavor stand out.
Layer cakes have several tiers with Irish buttercream in between. Some bakers add Baileys to the frosting for extra Irish flair.
Cupcake versions are handy for parties or afternoon tea. You get all the flavor in a neat, individual package.
To make the frosting, cream butter first, then gradually add powdered sugar, Irish cream, and vanilla. This makes it nice and smooth.
A sprinkle of sea salt on top cuts the sweetness and brings out the chocolate even more.
Single-layer cakes are a bit easier if you don’t want to fuss with layers, but they still pack a punch.
Irish shortbread really stands out thanks to grass-fed Irish butter and a bit of cornflour. These simple biscuits are super tender and let Ireland’s top-notch dairy shine through.
Irish shortbread stands apart from Scottish versions because bakers add cornflour, giving it that delicate, melt-in-your-mouth feel. Irish butter is the real star here—its golden color and high butterfat come straight from grass-fed cows.
Essential Ingredients:
Start by creaming the butter and sugar until they look pale and fluffy. Next, gently fold in the sifted dry ingredients.
Don’t overmix—if you do, the shortbread loses its signature crumbly texture.
Keep an eye on the oven temperature. Bake at 150°C so the shortbread cooks evenly and doesn’t brown too fast.
You want the finished cookies to look pale golden and feel firm but tender.
Lots of Irish kitchens toss in a splash of vanilla extract or a little lemon zest for extra flavor. Some folks add a pinch of salt to bring out the buttery notes.
Irish baking has more to offer than just shortbread. Local cookies often showcase Irish whiskey, oats, and whatever’s in season.
Irish Whiskey Cookies get their kick from a splash of good Irish whiskey mixed into classic shortbread dough. The alcohol bakes off, leaving behind a gentle warmth that plays nicely with the rich butter.
Oat-based cookies make the most of Ireland’s oats. Bakers mix rolled oats with butter and brown sugar for chewy, nutty biscuits. Sometimes, they throw in dried fruit or seeds.
Poppy seed shortbread gives the basic recipe a little crunch and a mild nutty twist. It’s especially good with lemon zest for a bright, fragrant finish.
Modern Irish bakers like to experiment, tossing in chocolate chips, rose water, or even orange blossom water. These keep things interesting without losing the traditional base.
To keep Irish cookies fresh, stash them in airtight containers. They’ll stay good for about two weeks.
Irish baking isn’t just about sweets. It shines at dinner, too, with golden pastries stuffed with classics like colcannon or lamb.
The oven really earns its keep for hearty sides that go alongside Ireland’s famous stews and roasts.
Colcannon pie takes the beloved potato and cabbage combo and wraps it in buttery pastry. The result? A golden-topped dish that easily feeds a big family.
To make the filling, mash potatoes and mix in finely chopped cabbage or kale. Add spring onions and loads of Irish butter.
Press the filling into pastry-lined tins, slap on a pastry lid, and brush with egg wash for that glossy finish.
Classic filling ratios:
Rustic tarts give you more freedom. For bacon and leek tart, pile smoky rashers and sweet leeks into a free-form pastry shell, then bind it all with cream and eggs.
Fold the edges in for that casual, rustic look.
Mushroom and thyme tart celebrates wild mushrooms when they’re in season. Button mushrooms work fine, but foraged ones add a deeper flavor.
Irish boxty ends up golden and crisp from a stint in the oven. Spread the potato pancake mixture into a baking dish and roast until the outside looks crispy and the inside stays fluffy.
Pair boxty with Irish stew or roasted meats.
The classic recipe mixes grated raw potatoes with mashed potatoes and flour. Buttermilk helps everything stick together before you bake at 200°C.
Boxty success tips:
Wheaten bread rounds pop up at many Irish dinners. Bake them in muffin tins for quick, individual breads that go perfectly with soup or stew.
Wholemeal flour brings a nutty flavor, and buttermilk keeps them soft.
Herb-crusted soda farls work great for dinner, too. Top the classic triangle breads with fresh herbs before baking for a burst of color and taste.
Irish soda bread’s dense, tangy crumb makes it perfect for hearty winter soups. Robust stews need breads sturdy enough to soak up all those rich broths.
There’s something special about dunking warm bread into steaming soup—honestly, it’s one of the best parts of Irish food culture.
Traditional Irish soda bread is the go-to for stew. Its dense crumb stands up to thick beef stew or lamb casserole.
Buttermilk gives it a slight tang that cuts through heavy gravies.
Brown soda bread packs even more punch. Made with wholemeal flour, it has a nutty flavor that fits right in with root veggie stews.
The rougher texture soaks up juices but doesn’t fall apart.
Irish potato bread brings something different. Its softer bite works well with lighter stews and broths, and the potato flavor pairs nicely with earthy veggies like turnips and parsnips.
If you want something chewier, try Irish barn brack without the fruit. This yeast bread can handle robust beef and Guinness stews—great for mopping up every last drop.
Potato and leek soup is a classic, especially with a thick slice of soda bread smothered in Irish butter.
The creamy soup plays off the bread’s crunchy crust and soft inside.
Cabbage and bacon soup is another winner. Smoky bacon matches brown bread’s hearty flavor, and the cabbage’s slight bitterness balances out the bread’s natural sweetness.
Irish seafood chowder calls for sturdy bread. Chunks of white soda bread soak up the creamy fish broth without turning soggy.
The bread’s mild taste lets the seafood shine.
Split pea soup with ham feels just right with potato bread. The soup clings to the denser bread, making every spoonful extra satisfying.
Irish baking works best when you stick to traditional methods passed down through generations. The right tools and top-notch ingredients really do make a difference.
A heavy cast iron pot or Dutch oven is a must for classic Irish bread making. It creates the steamy conditions needed for a good soda bread crust.
Thick walls help spread heat evenly and keep the bread from burning.
A wooden spoon is gentle enough for mixing wet doughs without overworking them. Irish baking always favors a light touch—metal spoons can be too harsh.
Sharp knives carve deep crosses into bread loaves before baking. This helps heat get to the center and stops the loaf from cracking.
The cross also holds a bit of cultural meaning.
A sturdy mixing bowl is handy for folding dough. Glass or ceramic works best since they won’t react with acidic buttermilk.
Big bowls keep flour from flying everywhere.
Digital scales help you nail the right ratios. Irish baking depends on getting flour, liquids, and leavening just right—even small changes can mess up the texture.
Buttermilk is essential for activating baking soda in traditional recipes. Fresh buttermilk tastes better than substitutes.
Store it well and use it before it goes off.
Plain flour is the backbone of most Irish baked goods. Unbleached flour gives a more authentic flavor.
Some recipes use self-raising flour, but old-school bakers usually stick to plain with separate leavening.
Bicarbonate of soda (baking soda) is the main leavening agent. Buy small amounts and swap it out every six months.
Test it by mixing with vinegar—it should fizz right away.
Irish butter gives rich flavor and the right texture. European-style butters with extra fat work best.
Let butter come to room temperature for easy mixing, but use cold butter for flakier pastries.
Quality ingredients really do matter in traditional recipes. Buy from trusted sources and check expiration dates to get the best results.
People always have questions about Irish baking—what goes into soda bread, how to make scones the right way, or how to get that perfect shortbread crumb.
You only need four things for traditional Irish soda bread: plain flour, baking soda, salt, and buttermilk.
It’s simple, but that’s the charm. This bread comes from a time when ingredients were few and far between.
Baking soda does the heavy lifting instead of yeast. When it meets buttermilk’s acid, it makes the bread rise in the oven.
Cutting a cross in the top isn’t just for looks. It lets heat reach the center and, according to old beliefs, lets evil spirits escape.
Some people add a bit of sugar or butter, but the real deal is plain and depends on good ingredients for flavor.
Start Irish scones by rubbing cold butter into flour until it looks like breadcrumbs. Keeping everything cold and handling the dough as little as possible is key.
Buttermilk adds tang and helps the baking soda do its thing. This gives the scones a light, fluffy inside and a crisp outside.
Traditional scones often have dried fruit like sultanas or currants. Plain ones are just as tasty, letting the buttery crumb shine.
The dough should be a bit sticky but hold its shape. If you overwork it, you’ll end up with tough scones—not what you want.
Brown bread mixes wholemeal and white flour, making it denser and nuttier. Soda bread usually uses just white flour, so it’s lighter in color and taste.
Irish brown bread sometimes includes oats, wheat germ, or molasses. These extras make it more nutritious and give it that deep brown color.
Both breads use baking soda and buttermilk to rise. The methods are pretty similar, but brown bread needs a bit longer in the oven because it’s heavier.
Brown bread was once a staple for working-class families since wholemeal flour cost less. These days, both types are loved across Ireland.
Great butter makes all the difference in Irish shortbread. Irish butter’s higher fat content gives the best flavor and texture.
Use butter at room temperature—not melted. This makes mixing easier and helps the dough stay tender.
Once you add flour, mix just enough to bring the dough together. Overmixing makes the shortbread tough.
Chill the shaped dough before baking. This keeps the edges sharp and stops the cookies from spreading, especially for cut shapes or detailed designs.
Blaa bread comes from Waterford. Locals love its unique floury crust and pillowy soft middle.
The Huguenots brought this bread to Ireland, and you’ll hardly find it anywhere else. It’s a true regional specialty.
Porter cake mixes dark Irish stout right into a rich fruit cake. The beer gives it a malty kick and keeps it moist, though the alcohol bakes away.
Yellowmeal bread stands out because it uses cornmeal with wheat flour. People baked it this way when other grains ran low, and it’s got a golden color and pleasant, slightly gritty bite.
Boxty is a classic potato cake—sometimes baked, sometimes fried, sometimes boiled. You mix grated raw potato with mashed potato, which gives it a hearty, satisfying texture.
People often toss in dried currants, raisins, or sultanas to make fruit soda bread. This sweeter take usually needs a bit of sugar to play up the fruit’s flavor.
In some places, bakers like to add seeds—caraway or fennel pop up a lot. These aromatic extras give the bread a unique twist, but the base recipe pretty much stays the same.
You’ll sometimes spot recipes that swap out sugar for treacle or golden syrup. That move brings more moisture and a richer, deeper flavor to the bread.
These days, folks have started making wholemeal versions too. They just mix in some wholemeal flour for extra fiber and nutrients, but the bread still bakes up fast like the original.
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