Irish soda bread traditionally uses buttermilk, but Icelandic skyr adds 15g protein per slice—a Viking upgrade nobody expected.
Protein-Packed Soda Bread
Get ready to elevate your baking game with this scrumptious Protein-Packed Soda Bread! Swapping traditional buttermilk for creamy Arla Skyr not only adds a delightful tang but also boosts the protein content, making every slice a nutritious treat. With just a handful of simple ingredients and a quick mix, you’ll have a warm, hearty loaf ready to enjoy in no time—perfect for breakfast or a cozy snack!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Icelandic-Irish frankenstein was born when Viking settlers brought skyr to Dublin's doorstep in the 9th century, then Irish bakers in the 1840s potato famine discovered that fermented skyr's acidity could replace expensive buttermilk in their emergency soda bread—suddenly Iceland's ancient protein bomb was keeping Irish families alive through the harshest winters.
Regional Twist
In County Cork, they fold chopped fresh thyme into the wholemeal flour and brush the crust with melted Kerry Gold butter halfway through baking for that proper golden finish.
📝 Ingredients
Shopping List
- 1 tub arla skyr
Pantry Items
Amounts also listed in instructions below
- 225 grams all-purpose flour
- baking soda (to taste)
- sea salt (to taste)
- 225 grams wholemeal flour
👨🍳 Instructions
- 1
Preheat the oven to 200 degrees Celsius.
- 2
In a bowl, mix together the plain flour, wholemeal flour, bicarbonate of soda, and sea salt.
- 3
Add the tub of Arla Skyr to the dry ingredients and mix until combined.
- 4
Shape the dough and cut a cross into the top.
- 5
Sprinkle flour on top and place in the oven.
- 6
Bake for about 30 minutes or until cooked through.
💡 Pro Tips
- ✓Don't overwork the dough - mix just until ingredients come together because soda bread relies on CO2 bubbles from bicarbonate of soda, and overmixing develops gluten which traps gas and creates a dense loaf.technique
- ✓Cut your cross 1-2cm deep into the dough surface to allow even heat penetration and prevent the crust from constraining the rise, which can cause cracking along weak points.technique1-2cm deep
- ✓Bake immediately after mixing because bicarbonate of soda begins producing CO2 the moment it contacts the acidic skyr, and delaying reduces leavening power by up to 25%.timing25% leavening loss
- ✓Test doneness by tapping the bottom - a hollow sound indicates internal temperature has reached 200-205°F, ensuring the crumb is fully set and not gummy.technique200-205°F
- ✓Use skyr at room temperature because cold dairy inhibits the acid-base reaction with bicarbonate of soda, reducing initial lift by approximately 15%.ingredient15% lift reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Irish soda bread traditionally uses buttermilk, but Icelandic skyr adds 15g protein per slice—a Viking upgrade nobody expected.
Protein-Packed Soda Bread
Get ready to elevate your baking game with this scrumptious Protein-Packed Soda Bread! Swapping traditional buttermilk for creamy Arla Skyr not only adds a delightful tang but also boosts the protein content, making every slice a nutritious treat. With just a handful of simple ingredients and a quick mix, you’ll have a warm, hearty loaf ready to enjoy in no time—perfect for breakfast or a cozy snack!
The Story
This Icelandic-Irish frankenstein was born when Viking settlers brought skyr to Dublin's doorstep in the 9th century, then Irish bakers in the 1840s potato famine discovered that fermented skyr's acidity could replace expensive buttermilk in their emergency soda bread—suddenly Iceland's ancient protein bomb was keeping Irish families alive through the harshest winters.
Regional Twist
In County Cork, they fold chopped fresh thyme into the wholemeal flour and brush the crust with melted Kerry Gold butter halfway through baking for that proper golden finish.
📝 Ingredients
Shopping List
- 1 tub arla skyr
Pantry Items
Amounts also listed in instructions below
- 225 grams all-purpose flour
- baking soda (to taste)
- sea salt (to taste)
- 225 grams wholemeal flour
👨🍳 Instructions
- 1
Preheat the oven to 200 degrees Celsius.
- 2
In a bowl, mix together the plain flour, wholemeal flour, bicarbonate of soda, and sea salt.
- 3
Add the tub of Arla Skyr to the dry ingredients and mix until combined.
- 4
Shape the dough and cut a cross into the top.
- 5
Sprinkle flour on top and place in the oven.
- 6
Bake for about 30 minutes or until cooked through.
💡 Pro Tips
- ✓Don't overwork the dough - mix just until ingredients come together because soda bread relies on CO2 bubbles from bicarbonate of soda, and overmixing develops gluten which traps gas and creates a dense loaf.technique
- ✓Cut your cross 1-2cm deep into the dough surface to allow even heat penetration and prevent the crust from constraining the rise, which can cause cracking along weak points.technique1-2cm deep
- ✓Bake immediately after mixing because bicarbonate of soda begins producing CO2 the moment it contacts the acidic skyr, and delaying reduces leavening power by up to 25%.timing25% leavening loss
- ✓Test doneness by tapping the bottom - a hollow sound indicates internal temperature has reached 200-205°F, ensuring the crumb is fully set and not gummy.technique200-205°F
- ✓Use skyr at room temperature because cold dairy inhibits the acid-base reaction with bicarbonate of soda, reducing initial lift by approximately 15%.ingredient15% lift reduction