Soda Bread
This traditional Irish brown bread recipe creates a hearty, rustic loaf that's perfect for any meal. With a crusty golden-brown exterior and a soft, moist interior, this bread is best enjoyed freshly baked. Easy to make with just a handful of pantry staples, this no-knead bread is a must-try for all bread enthusiasts.
— Constant Cookbook
Ingredients
- 250g/9oz plain wholemeal flour
- 250g/9oz plain white flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 420ml/15fl oz buttermilk
- extra flour
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.
- Add the buttermilk and mix until a sticky dough forms.
- Lightly flour a work surface and tip the dough onto it.
- Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead.
- Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
- Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown.
- Leave to cool on a wire rack. This is best eaten on the day of baking.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 1 loaf
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