Easy Irish Soda Bread
This lovely light, moist loaf tastes like it’s the real thing made with yeast, when in fact it’s a five-minute throw-together.
makes 1 large loaf
1 1/2 cups wholemeal flour
1 1/2 cups high-grade flour
1 tsp salt
1 tsp baking soda, sifted
2 cups buttermilk
Preheat oven to 180°C fanbake and line an oven tray with baking paper.
Mix flours, salt and baking soda in a large bowl.
Make a well in the centre and add buttermilk.
Mix to form a sticky, soft dough.
Using well-floured hands, shape the dough into a rough ball about 18cm in diameter on the prepared oven tray.
Use a sharp knife dipped in hot water or oiled to cut a large cross in the top of the loaf.
Bake until the loaf is golden and sounds hollow when tapped (40-45 minutes).
If not eating at once, wrap in a clean teatowel and use within a day or serve toasted.
This is delicious for a picnic. Try it topped with smoked salmon, capers, red onion and lemon slices or toast it for breakfast and serve with apricot jam or with lashings of butter, Vegemite and poached eggs.
If you don't have buttermilk you can make it very easily using ordinary milk – just add about a tablespoon of lemon juice or vinegar for every cup of milk. Allow to stand for 10 minutes before using.
Sometimes I like to add a cup of sunflower seeds and/or a ½ cup soaked and well-drained kibbled wheat.
You can also add a cup of grated carrot or beetroot into the mixture when you add the buttermilk.
Measure the baking soda onto the palm of your hand then press with the back of the measuring spoon to remove any lumps.