Recipe Index

Ingredients

• 2 cups white flour ((plain / all purpose))
• 1 3/4 cups wholemeal flour ((wholewheat, Note 1))
• 2 - 3 tbsp Extra Flour ((either flour, for dusting))
• 1 1/2 tsp baking soda ((bi-carb, Note 2))
• 1 1/2 tsp salt
• 2 cups buttermilk (fridge cold (Note 3))

Method

1. Heat the oven to 430°F and line a tray with baking paper for the soda bread.
2. Whisk the white flour, wholemeal flour, baking soda and salt together in a mixing bowl, leaving the extra dusting flour aside.
3. Pour in the fridge-cold buttermilk and stir the mixture until it becomes too stiff to stir any further.
4. Sprinkle 2 tablespoons of the extra flour over your work surface, scrape the dough out onto it, and dust the top with a little more flour.
5. Knead the soda bread dough gently no more than 8 times and bring it together into a ball.
6. Move the ball to the lined tray, pat it into a disc about 1 inch thick, and cut a cross ½ in deep into its surface with a serrated knife.
7. Bake the loaf for 20 minutes, then turn the oven down to 390°F and bake for a further 20 minutes until the base sounds hollow when tapped in the middle.
8. Cool the Irish soda bread on a rack for at least 30 minutes before you slice it.

Prep: 5 min · Cook: 40 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data