Traditional Soda Bread

This is one of my all-time favourite quick-breads when I have no time, a steaming pot of soup and am in desperate need of good, fresh bread.

250g wholemeal flour

250g cake flour

5ml bicarbonate of soda

5ml salt

420ml buttermilk

Add the wholemeal and cake flour to a large mixing bowl.

Add the bicarb, salt and then mix in the buttermilk to form a sticky, stiff dough.

Tip the dough onto a work surface that has been floured. Now roll and fold the dough for two minutes or so, but do not knead it.

Shape it into a round and flatten slightly with the palm of your hand.

Line a baking sheet with baking paper and place your bread onto it. Dust the bread with cake flour.

Divide the bread into quarters by cutting across, turning and cutting once more. Once you’ve pushed the knife through, wiggle it slightly from side-to-side to separate slightly. When the dough rises and bakes it will join up again.

Let the bread rest on the work surface for 30 minutes.

Preheat your oven to 200℃.

Bake for 30 minutes.

The bread should sound hollow when tapped on the bottom.

Transfer the bread to a wire rack to cool.

Soda bread is best eaten on the day it is baked.

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