Solar Cooked Irish Soda Bread
Harness the power of the sun to create a rustic and flavorful Solar Cooked Irish Soda Bread that’s as eco-friendly as it is delicious! Perfect for sunny days, this recipe transforms simple pantry staples like all-purpose flour, buttermilk, and a touch of sugar into a hearty, golden loaf with a tender crumb. Whether baked with or without raisins, it achieves a beautifully crisp crust thanks to the slow, steady heat of a solar cooker. The process is delightfully low-tech yet rewarding, making it an excellent choice for sustainable cooking enthusiasts. Serve this sun-baked delight warm with butter, jam, or alongside a comforting bowl of soup for a truly satisfying treat. This recipe is a unique and sustainable twist on a classic Irish favorite that's perfect for outdoor cooking adventures.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1.75 cups buttermilk
- 0.5 cup raisins (optional)
Instructions
Preheat your solar cooker by placing it in direct sunlight to reach an internal temperature of approximately 300°F (150°C). This may take 20-30 minutes depending on the weather conditions.
In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Cut the butter into small cubes and add to the dry mixture. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
If using raisins, stir them into the dry mixture at this stage to ensure they are evenly distributed.
Gradually add the buttermilk to the mixture and gently mix using a wooden spoon or your hands. Continue until a soft, sticky dough forms. Avoid overmixing.
Transfer the dough to a lightly floured surface and knead just a few times to ensure it comes together. Shape the dough into a round loaf, about 1.5 inches thick.
Place the shaped dough onto a solar-oven-safe baking dish, such as a cast-iron skillet or dark metal pan. Using a sharp knife, score a deep cross into the top of the loaf (about 1/2 inch deep). This allows the bread to expand properly as it bakes.
Close the solar oven and place it in direct sunlight, ensuring the reflectors are properly angled for maximum heat absorption.
Bake for approximately 75-90 minutes, checking occasionally to ensure consistent sunlight. The soda bread is done when the crust is golden brown and a skewer inserted into the center comes out clean.
Carefully remove the bread from the solar oven using oven mitts. Allow it to cool for 10 minutes on a wire rack before slicing and serving.
Enjoy this hearty, sun-baked Irish soda bread with butter or jam, or use it to complement soups and stews.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 4105 mg | 178% | |
| Total Carbohydrate | 455.1 g | 165% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 72.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 622 mg | 48% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
