IRISH SODA BREAD

Perfect Sunday baking!

This is possibly the easier bread recipe you will ever make. And the quickest and least likely to go wrong. It’s the perfect recipe to turn to if your bread bin is bare and you don’t fancy waiting too long. It’s a very handsome look loaf. Very artisan indeed…especially coated in lots of flour and scored with a big cross to give all those yummy crunchy edges.

This recipe is a traditional Irish Soda Bread recipe which means that not only does it not contain yeast, which means no proving is necessary. even better than that, it also doesn’t need any kneading! Bonus, especially if you are in a rush (or if yo are impatient like me!) It’s rise comes from the baking powder and the delicious flavour from good quality flour and buttermilk which is essential.

You can make white or whole meal sour dough. I prefer wholemeal, especially if you intend to use it for breakfast bread. Cut in thick slices, toasted and smothered in butter and marmite. It’s really quite special.

My other favourite way to eat it is again toasted, then piled high in mashed up ripe avocado which has been forked together with a little salty feta cheese, black pepper, olive oil and lemon juice. If you have any basil to add to the mix then even better.

From start to finish this recipe will take you literally 10 minuted to prepare and an hour to cook in a hot oven. Try it, it’s well worth it.

Preheat your oven to 200°c/fan 180°c

INGREDIENTS

250g strong white flour

250g Wholemeal self raising flour

300mls buttermilk

100mls milk

1 large tsp salt

2 tsp baking powder

METHOD

Weigh all your dried ingredients and place into a large mixing bowl.

Make a well in the centre and gradually add the buttermilk. Use your hands to combine well until the mix forms a dough.

Flour your work surface and a baking tray and turn the dough out of the bowl onto the surface. Knead for 30 seconds or so until you form a nice round ball.

Transfer the dough onto your floured baking tray and generously dust the top with more flour. (I like to use wholemeal but white will also work).

Score the bread with a large cross on the top and place straight into the hot oven. It is important to cook the bread as soon as you can, while the baking powder is still active.

Cook for 45 mins-1 hour until golden and crispy.

Leave to cool before slicing, toasting and eating!