Irish soda bread

This easy traditional bread recipe needs no proving

In stark contrast to the hugely popular sourdough, Irish soda bread makes quick and easy work of putting fresh bread on the table. Taking around 40 minutes to make from scratch, this is bread baking made simple.

Soda bread was an integral part of daily home life in old Ireland and was traditionally cooked on an open hearth on a griddle. Before baking, a cross was cut into the top to ward off the devil and protect the household.

Irish soda bread

170g wholemeal flour
170g self-raising flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
290ml buttermilk

• Preheat the oven to 200C/fan 180C/gas 6.
• Measure out your flours and place in a large bowl with the salt and bicarbonate of soda, and stir together.
• Making a well in the centre, slowly pour in the buttermilk and quickly mix with a large fork, then use your hands as the mixture stiffens, until you have a soft dough. If the mixture feels a little dry and powdery add an extra splash of milk, making sure it doesn’t become too wet or sticky.
• Turn the dough out onto a lightly floured surface and knead for about a minute, or until it feels blended.
• Form your dough into a round, flattening the top slightly, before placing on a lightly floured baking tray.
• Cut a large cross on the top with a sharp knife and bake for 20–30 minutes, or until the loaf looks bronzed and sounds hollow when tapped on the base. Remove from the oven and place on a wire rack to cool.

Styling tip

Go for a rustic look. Cut chunky slices of your fresh loaf on a carved wooden breadboard with a matching knife, alongside textured hand-dyed linen napkins (G’z Bad Boys Antiques).