Irish soda bread relies heavily on the choice of flour, particularly Irish wholemeal, for its texture and flavor. Chef Nanor Harboyan emphasizes that this flour contains the entire wheat berry, adding nutrition and rustic character. However, sourcing this flour outside Ireland can be challenging. Alternatives, like Sonora Flour, can offer similar results with unique flavors. Additionally, the method of preparation, specifically the decision to sift or not, affects the final product, with sifting generally unnecessary for hearty breads like soda bread.
"A soft winter wheat is best for Irish soda bread, which traditionally uses 'Irish wholemeal' flour. It imparts a more rustic effect and extra nutrients like fiber."
"Sonora Flour is an ideal substitute for Irish wholemeal, as it has a beautiful nutty flavor and higher protein content to produce a delightfully chewy loaf."
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